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“Baking with a salt crust! Salt is mixed with egg whites and then spread over the top of the dish to form a thick crust. This ensures no moisture escapes during baking, keeping the goodness of the ingredients concentrated inside. It's said that centuries ago, when Shogun Hideyoshi Toyotomi was deployed on maneuvers, he'd cover his fish in a salt crust to prevent it from rotting. Because of the insulating wall of salt, the dish is heated gently and evenly while in the oven... ... its juiciness and deliciousness slowly growing within its protective shell. The dish is considered complete... ... when you crack open the now golden-brown salt crust.” — Yūto Tsukuda
Baking with a salt crust!
Salt is mixed with egg whites and then spread over the top of the dish to form a thick crust.
This ensures no moisture escapes during baking, keeping the goodness of the ingredients concentrated inside.
It's said that centuries ago, when Shogun Hideyoshi Toyotomi was deployed on maneuvers, he'd cover his fish in a salt crust to prevent it from rotting.
Because of the insulating wall of salt, the dish is heated gently and evenly while in the oven...
... its juiciness and deliciousness slowly growing within its protective shell.
The dish is considered complete...
... when you crack open the now golden-brown salt crust.