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.
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
- salt (*1) 50 g
- ajinomoto 10 g
- salt (*1) 100 g
- pepper (*2) 30 g
- ajinomoto 20 g
- Mix salt and ajinomoto in a ratio of 5:1.
- Mix salt, pepper and ajinomoto in the ratio of 10:3:2.
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