Japanese Pink Salt Recipe Powerful Shiso Flavor
Make the viral warm pink salt drink in minutes, plus a traditional Japanese red shiso (yukari) salt for sprinkling on rice, fish, and snacks.
Equipment
- Saucepan
- Dehydrator or oven
- Mortar and pestle or spice grinder
- Fine-Mesh Sieve
- Airtight jar
Ingredients
Shiso Salt (Yukari Style)
- 2 cups filtered or spring water
- 1/4–1/2 teaspoon Himalayan pink salt or fine Japanese sea salt start with 1/4 tsp per 12 oz
- 1/2–1 teaspoon fresh lemon juice
- 1 teaspoon raw honey (optional)
Shiso Salt (Yukari Style)
- 1 cup fresh red shiso leaves (or 2–3 Tbsp dried shiso/yukari powder) fresh needs blanching & drying
- 1/4 cup coarse or fine sea salt
- 1 teaspoon umeboshi powder or dried sakura petals (optional) variation
Instructions
- Heat water until very warm, not boiling; let rest 1 minute.
- Stir in pink salt until fully dissolved.
- Add lemon juice and honey (if using); stir again.
- Serve warm or over ice. Optional: garnish with lemon or mint.
- For shiso salt with fresh leaves: blanch leaves briefly, pat dry.
- Dry leaves in a dehydrator at 115–125°F (46–52°C) for 4–6 hrs, or in an oven at the lowest setting 2–3 hrs with door slightly open, until crisp.
- Crumble, then grind shiso into a fine powder; mix with sea salt (and optional umeboshi/sakura). Adjust ratio to taste.
- Sieve for an even texture and store in an airtight jar.
- Use shiso salt on rice, onigiri, grilled fish, tofu, vegetables, or as a cocktail rimming salt.
Video
Notes
Start with 1/4 tsp salt per 12 oz. Avoid daily salted water if you have high blood pressure or kidney issues. Shiso salt keeps 2–3 months airtight; use on rice, fish, or veggies.
Nutrition
Calories: 22kcalCarbohydrates: 6gSodium: 575mgPotassium: 10mgSugar: 5.6gVitamin C: 1mgCalcium: 2mgIron: 0.1mg
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