7,674
edits
Poro ruru: Difference between revisions
m
no edit summary
m (→See also) |
mNo edit summary Tag: 2017 source edit |
||
| Line 51: | Line 51: | ||
==Culinary uses== | ==Culinary uses== | ||
''Poro ruru'' and ''abe shippo'', the rare artisanal sea salts from the [[Shauku Archipelago]], are not merely condiments; they are culinary treasures that have | ''Poro ruru'' and ''abe shippo'', the rare artisanal sea salts from the [[Shauku Archipelago]], are not merely condiments; they are culinary treasures that have had a profound impact on [[Oyashima]]ne cuisine. These salts, produced through unique traditional methods, offer a distinctive flavor profile, finely textured granules, and a touch of cultural heritage to the dishes they are added to. | ||
A classic and time-honored method of using ''poro ruru'' and ''abe shippo'' involves grating a light dusting over plain hot rice. The rice absorb the subtle nuances of the salts, creating a simple yet flavorful base. A few drops of oil are often added to enhance the experience, resulting in a dish that showcases the purity of these unique sea salts. ''Poro ruru'' and ''abe shippo'' are also used to elevate the taste of traditional fried rice. The salts, with their distinctive flavors – sharp, smoky, fruity undertones for ''poro ruru'' and an innate savory richness for ''abe shippo''. Chunks of these artisanal salts can be broken off and used in stews. The salt complements the richness of stews and offer a unique way to control the saltiness of each mouthful. Additionally, when ground, they serve as a sophisticated table salt, adding a touch of luxury to any dining experience, which is how it is typically served at the [[Granquai Restaurant Chain]]. | A classic and time-honored method of using ''poro ruru'' and ''abe shippo'' involves grating a light dusting over plain hot rice. The rice absorb the subtle nuances of the salts, creating a simple yet flavorful base. A few drops of oil are often added to enhance the experience, resulting in a dish that showcases the purity of these unique sea salts. ''Poro ruru'' and ''abe shippo'' are also used to elevate the taste of traditional fried rice. The salts, with their distinctive flavors – sharp, smoky, fruity undertones for ''poro ruru'' and an innate savory richness for ''abe shippo''. Chunks of these artisanal salts can be broken off and used in stews. The salt complements the richness of stews and offer a unique way to control the saltiness of each mouthful. Additionally, when ground, they serve as a sophisticated table salt, adding a touch of luxury to any dining experience, which is how it is typically served at the [[Granquai Restaurant Chain]]. | ||