Ajishio & Ajishio Pepper, to Reduce Salt with Ajinomoto


Just Mix and Healthy Seasoning

If you add pepper, it becomes Ajishio pepper. It is enough to season stir-fried meat and vegetables. This is a useful seasoning that is a must have in the Japanese kitchen.

Ajijio is the name of a product from Ajinomoto. The salt is coated with Ajinomoto to keep it smooth, but of course you can’t coat it yourself. So, all you have to do is mix it. If you grind rock salt by yourself, you will get variations in the size of the grains. I felt that it tends to get moist easily, so I used fine grained salt to begin with.

In making Ajisalt and Ajisalt Pepper, I was wondering how the different shapes of the grains would affect them. Salt and ajinomoto are such pure substances that you can apply a chemical formula to them.  If you look closely, you can see that they are in the form of salt and monosodium glutamate crystals, respectively.

As a science teacher, I’m happy about this. But the thing is how these differences in shape and size would affect the mixture. If they separated automatically in the container, there would be no point in mixing them.

So, I tried to shake the bottle and try to separate them. However, even after shaking the it in various ways, I could still see both crystals in every part of the mixture. It seems that if you use commercially available fine salt, there will be no problem.

As for the flavored salt and pepper, you need to pay attention to the size of the pepper grains. I bought a commercial, very finely ground pepper and tried it. It was mixed well, but the pepper tended to accumulate around the corners of the container. And depending on how I mixed it, I found that the ajinomoto and salt would float to the surface.  However, if you use coarsely ground pepper, the size of the grains may vary and this may also be difficult. It’s a simple recipe to mix, but it has a lot of depth to it.

Ajishio & Ajishio Pepper, to Reduce Salt with Ajinomoto

Ajishio is a mixture of ajinomoto and salt. You can substitute it for salt to reduce salt. When pepper is added, it becomes Ajishio pepper.
Prep Time0 mins
Cook Time5 mins
Servings50 g salt
Ajishio pepper
  • salt (*1) 100 g
  • pepper (*2) 30 g
  • ajinomoto 20 g
Ajishio pepper
  • Mix salt, pepper and ajinomoto in the ratio of 10:3:2.
I bought salt that was already finely ground and dry. If you crush rock salt or other salt by yourself, it may have a lot of water or absorb water easily, so I recommend using commercially available salt.
For the pepper, I used the finely ground commercial kind. You can also grind it yourself. The commercially available one was too fine and accumulated in the corners of the container. The coarseness of the grind should be the same as that of salt and ajinomoto.
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