Alpine Saltz 250g

Product Introduction Alpine Saltz was made from the rock salt layer of Bart Lehenharu, the foot of the German Alps. This rock salt layer is a natural rock salt layer formed 250 million years ago. Alpine Saltz is rich in mild, rich flavor and calcium. It can be used for any dish as a table salt for cooking, but what I especially recommend is a simple dish that makes use of the taste of the ingredients. For example, "rice balls", "mozzarella cheese and tomato salad", "tempura -added salt", "grilled vegetables and meat". In addition, alpine Salz is rich in calcium, so it is recommended to use it when boiling pasta. Have you ever heard that pasta is delicious when boiled in hard water? This is because the calcium contained in the hard water binds to the starch of the pasta, gives the strength of the stiffness and boils it in al dente. Japan's water is soft water (there is less calcium in water), but boiled pasta is boiled by boiling pasta using Alpine Salt, which is rich in calcium. Raw material / ingredient rock salt (Germany) Caution (exemption)> Please be sure to read (there is a "caution" column at the bottom of the page)