Salted - Enzo

Japanese: 塩蔵 - えんぞう

A method of food preservation. A salt preservation method used for marine products, meat, vegetables, etc. In Japan, it has been used for over 1,000 years as a method of preserving seafood, and there are several methods, such as the "makishio" method, in which salt is directly sprinkled on the ingredients and then piled up, the "tachishio" method, in which the ingredients are soaked in salt water, and a combination of both. This method makes use of the fact that many microorganisms are inhibited from multiplying when the salt concentration is 10-15% or higher, but halophilic bacteria still multiply, so it is ideal to combine it with refrigeration. It is most commonly used for mackerel, salmon, and trout.

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

食品の保存法の一つ。水産物や肉・野菜などに用いられる塩による貯蔵法。日本では1000年以上も前から魚介類の保存法として行われ，塩を直接原料にまぶして積み重ねるまき塩法，原料を塩水につける立塩法，および両者の併用がある。塩の濃度が10〜15％以上になると，多くの微生物の繁殖が阻止されることを利用したものであるが，それでも好塩菌などは繁殖するから冷蔵との併用が理想的。サバ，サケ・マス類に最も多く利用される。

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