Salt on meat | In the hidden dining bar of Tachikawa, we introduce the ingredients and preparation etc.

Salt on the meat.
Concentration and type

·something
・How many hours
・Which salt?

The rough balance is 0.8-0.9% of the meat weight.
If it is more than 1%, the binding will start to become stronger.

When preparing roasting or grilling ingredients
Marinate at 0.85% for 2-3 hours
After that, lightly coat with oil to prevent oxidation and keep the moisture, and imagine the aroma as you bake.

If you marinate it for more than 6 hours with a salt concentration of 1% or more, it will become like ham, which is more like charcuterie.
Charcuterie is around 1.3% and marinated for more than 3 days.

■ Gloselle in Guérande (France)
For seasoning. Gently penetrates and creates a base.

■ Fiore di Sale (Italy)
For finishing, melts instantly and contours

Salt is a balancer
A device that adjusts the structure of meat and connects it with wine
Concentration, time, and type
We design and create a dish based on that.

Salt is fun

Maybe it's because I'm a drinker, but making processed salt is fun.
They also sell souvenirs

Wine salt made by a sommelier

Wine Salt (Red)
Wine salt (white)
Smoked salt

At 100 grams each
Prices vary depending on the wine used, so please ask the owner.