Mark says: "I met the author of this book, Chef Okuda, at a private dinner held at Portland's Heathman Hotel in a few years back. He traveled with an entourage of cultural attachés and assistants, brought baby bamboo shoots harvested from the mountains above his Italian-Japanese fusion restaurant in Osaka, enlisted master chocolatier Michael Recchiuti to make dessert, and in collaboration with Chef Philippe Boulot produced a truly dazzling meal that included a scallop "risotto" and a bourbon glazed venison pavéwith jalapeño coulis - every bite of which transmitted an overwhelming impression of love, sophistication, and flavor unlike anything I had ever eaten before.
"And did I mention the salt? Deep sea salts, charred bamboo salts, plum infused salts... Every dish married with something that did not so much elevate the food as imbue it with a deeper and more vital existence: like giving Jimi Hendrix an amplifier for his guitar - a means of making an entirely new form of music. After the dinner, chef Okuda and his whole crew headed over to The Meadow where we drank wine and talked about salt until two in the morning. He changed my understanding of salt, seasoning, and food more profoundly than perhaps any other cook in the last decade. The book is written entirely in Japanese, but I'd recommend it in assurance that something in the beautiful photography and graphics will rub off, and leave with you with renewed sense of possibility in cooking."
This "full moon" salt is made from sea water collected on the day of a full moon in order to get the maximum amount of minerals. Known as "Moon dewdrop salt" in Japanese, this salt is produced by Chef Okuda, author of Chef Okuda's Italian: Salt Magic, Bringing the Most Out Flavors. It is fantastic on fish and pasta dishes.
- Taster Jar - 0.7oz/20g
- Small Jar - 1.6oz/45g
- Large Jar - 5.3oz/174g
- 1lb Bag - 16oz/454g
Ingredients: sea salt