Poro ruru
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| Type | Condiment |
|---|---|
| Place of origin |  Oyashima,  Burgundie |
| Region or state | Shauku Archipelago |
| Associated cuisine | Oyashimane cuisine |
| |
Poro ruru is a rare Oyashimane artisanal sea salt from the Shauku Archipelago made from filtering seawater through ashes. A variant of the salt is also known as abe shippo on the island of Citaisir. It is made similarly to poro ruru but is boiled with coconut milk.
Both of them are part of the unique traditional methods of producing sea salt for culinary use among the peoples of the Shauku Archipelago. They differ in taste from salt obtained through traditional drying beds or modern methods. Poro ruru has a sharp taste with smoky and fruity undertones, while abe shippo has an innate savory flavor. They are characteristically finely textured with small granules. They are consumed by grating a light dusting over food.
The tradition of making poro ruru and abe shippo is nearly extinct due to the difficulty and length of time it takes to manufacture them, as well as competition with modern imported salts.
Names
Poro ruru literally means "large salt" or "whole salt" in the Shauku language.
Similar salt-making traditions also exist on the island of Citaisir, abe shippo literally means "fire salt" in the Shauku language.
Production
The method of production varies slightly between poro ruru and abe shippo. Both methods can only be done for six months of the year, from December to May, due to the fluctuations in seawater salinity during the rainy seasons.
Poro ruru
Poro ruru is made by soaking coconut husks for several months in special pits continually filled with seawater during the tides. They are then cut into small pieces and dried for a few days. They are burned in a pile until reduced completely to ash. This takes about a week. The ash (called uyna) are gathered into a funnel-shaped bamboo filtering device. Seawater is poured into the ash, allowing the water to leach out the salt from the ashes. The brine is collected into a hollowed-out coconut trunk beneath the funnels.
The brine is poured into special clay pots and hung in walls in a special furnace. These are boiled for a few hours in the furnace, continually replenishing the pots with more brine once some evaporate. Eventually, the pots will crack, revealing the solidified mass of salt. The salt mass will be initially very hot, and it usually takes a few hours before it is cool enough to be handled. They are sold along with the broken domed pots which has given them the nickname "the dinosaur egg" in international markets due to their appearance.
Abe shippo
Abe shippo is made by gathering driftwood and other washed-up plant matter (twigs, reeds, coconut husks, bamboo stems, etc.) from the beach. These are burned completely into ash for about a week. The ash is then gathered into cylindrical woven bamboo containers. They are placed on bamboo platforms and a container is placed underneath. Seawater is poured through the ash and caught on these containers. The brine is then strained and transferred into other containers where it is mixed with coconut milk. These are poured into molds and boiled over an outdoor stove. More of the liquid is continually poured into the molds as they evaporate until nothing but a solid mass of salt remains. These brick-like lumps are then packaged and sold.
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 had a profound impact on Oyashimane 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.
Beyond their culinary uses, poro ruru and abe shippo bear cultural significance on the Oyashimane palette. The act of grating these salts over food is a ritual that connects individuals with centuries-old traditions. The salts act as carriers of cultural identity, bridging the past and present through the sensory experience of taste.
Conservation
Salt-makers were once important professions in Oyashimane society, but the craft is nearly extinct in modern times. Part of this is due to the time-consuming traditional methods of producing salt and the hard work that goes with it. Artisanal salt-makers cannot compete with the cheap imported salt prevalent today in Audonia. Both 'poro ruru and abe shippo are only made by a few families today. Since Burgundie took possession of the Iles Evangeline in YEAR, they have invested heavily in the manufactor of poro ruru and abe shippo. They are commonly sold for the tourist trade for their novelty as well as to gourmet restaurants that feature Oyashimane cuisine, namely the Granquai Restaurant Chain. Due to their rarity, they are considerably more expensive than regular salt. The demand is usually high for poro ruru and abe shippo, but the supply cannot keep up.
Burgundie, through its The Burgoignesc Ministry of Economy, Finance, and the Recovery's Department of Trade and the Ministry of Agriculture and Food, Joint Office of Evangeline Economic Development and Food Security "to identify locally acceptable avenues to increase development and output for both local and Metropolitan consumption", recognized the cultural significance and uniqueness of the artisanal salt-making methods in the Iles Evangeline. The Joint Office of Evangeline Economic Development and Food Security has undertaken substantial efforts to invest in and conserve these traditional practices. The delicate art of producing poro ruru and abe shippo, deeply rooted in Oyashimane heritage, faced extinction due to the challenges posed by modernization and the influx of inexpensive imported salt. In response, Burgundie has played a pivotal role in preserving and revitalizing this endangered culinary tradition. Since taking possession of the Iles Evangeline, Burgundie has strategically invested in the manufacture of poro ruru and abe shippo. This investment encompasses financial support, infrastructure development, and collaborative efforts with local salt-making enterprises. The goal is not only to ensure the survival of these traditional methods but also to create economic opportunities for the communities involved.
Burgundie's initiatives include the establishment of modernized facilities for salt production, incorporating both traditional techniques and contemporary practices. The aim is to enhance efficiency without compromising the authenticity of the artisanal salt-making process. These facilities serve as hubs for preserving the craftsmanship and transferring knowledge to future generations. In addition to the economic aspect, Burgundie's efforts extend to cultural conservation. The preservation of poro ruru and abe shippo is seen as an integral part of safeguarding Oyashimane identity and culinary heritage. Through collaborative projects with local communities, Burgundie works to document, celebrate, and promote the cultural significance of these salt-making traditions. Burgundie recognizes the potential of poro ruru and abe shippo as unique and sought-after culinary delicacies. The salts are strategically integrated into the tourism sector, attracting visitors interested in experiencing and purchasing these rare artisanal products. The Granquai Restaurant Chain, featuring elements of Oyashimane cuisine, has become a key partner in promoting these salts, further driving their conservation.
While Burgundie's initiatives have made significant strides in the conservation of artisanal salt-making, challenges persist. The time-consuming nature of traditional methods, coupled with competition from mass-produced alternatives, poses ongoing difficulties. However, Burgundie remains committed to addressing these challenges, exploring innovative solutions, and fostering sustainable practices for the long-term preservation of this cultural heritage.
See also