How Should I Use This Pink Japanese Rock Salt?

Earlier this week I reported on my visit to a depachika (or basement gourmet food hall) in a Tokyo department store. While I was there, I impulsively picked up a small, edible souvenir: a lump of pink rock salt.

But now that I'm home, I'm unsure of the best way to enjoy this tiny treasure. I'm wondering if there are any readers out there who might offer some advice...

You'll see by the top picture that it's a smallish nugget, a little bigger than a grape, but something short of an apricot. It's tinted a rich, salmon-y pink...

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The salt comes packaged with its own fine-toothed stainless steel grater.

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Good for for finishing summer salads maybe? What do you think?

Related: Sea Salt. Kosher Salt. Crazy Expensive Salt

(Images: Nora Maynard)

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Shopping, Condiments, Japanese, Seasonings, Travel

Nora Maynard is a freelance writer based in New York City. Her recent work has appeared in Salon, Drunken Boat, and The Millions. She recently completed her ninth marathon and her first novel, Burnt Hill Road. Nora wrote for The Kitchn from 2006 to 2011.