Translation guide
In Japanese, 'table salt' is most commonly expressed as 食塩 (shokuen) or 塩 (shio). The choice depends on context: 食塩 is the technical/formal term for sodium chloride used in cooking and food processing, while 塩 is the everyday word for salt in general, including table salt. For casual reference to table salt at the dining table, 食卓塩 (shokutakuen) is sometimes used but is less common.
table salt (general)
table salt (technical/formal)
The most common and versatile word for salt. It covers table salt, sea salt, and salt in general. In everyday conversation, this is the default.
Please pass the salt.
This dish needs more salt.
The technical term for table salt, specifically sodium chloride. Commonly used in food science, nutrition labels, and formal contexts. It emphasizes the chemical composition.
It is recommended to consume less than 6 grams of salt equivalent per day.
Table salt has been added to this food product.
Literally 'dining table salt'. This specifically refers to finely ground salt used at the table, often in a shaker. It is less common than 塩 and may sound slightly formal or old-fashioned.
Put table salt in a small shaker and place it on the table.
The learner wants to specify 'table salt' as opposed to gourmet or unrefined salts.
Refined salt. This is the closest equivalent to 'table salt' when contrasting with natural salts. It implies a highly processed, pure sodium chloride product.
Refined salt contains almost no minerals.
As above, 食塩 can be used to mean table salt in contrast to natural salts, especially in nutritional contexts.
When asking for salt at the table or mentioning salt in cooking, 塩 (shio) is perfectly natural. You don't need to specify 'table salt' unless you are contrasting it with other types.
The direct translation 'テーブルソルト' (tēburu soruto) is not used in Japanese. Stick with 塩 or 食塩.
Some recipes use table salt instead of natural salt.