noun
salt pan; salt-making kettle
Historical tool: a large iron pan or kettle used to boil seawater and produce salt. Now mostly encountered in historical or cultural contexts.
江戸時代には、この地域で塩釜を使った製塩が盛んだった。
In the Edo period, salt production using salt pans was thriving in this region.
noun
salt-crust cooking
Abbreviation of 塩釜焼き (shiogama-yaki): a cooking method where fish or other ingredients are encased in a salt crust and baked. The salt crust resembles a traditional salt-making kettle.
See also: 塩釜焼き
鯛の塩釜焼きは、見た目も豪華でお祝いの席にぴったりだ。
Salt-crust-baked sea bream looks splendid and is perfect for celebratory occasions.
noun
salt-crust-style candy
A traditional sweet: a filling (often bean paste) wrapped in a layer of sweetened rice flour that resembles a salt crust. The name comes from the visual similarity to the salt-making kettle or salt-crust cooking.
この和菓子は塩釜と呼ばれ、白い衣が塩の結晶のように見える。
This Japanese sweet is called shiogama; its white coating looks like salt crystals.
The full term for salt-crust cooking; 塩釜 is its abbreviation.
Compound of 塩 (shio, 'salt') and 釜 (kama, 'kettle' or 'cauldron'), referring to the vessel used for boiling seawater to make salt. The cooking and confectionery senses derive from the shape or appearance of the salt crust resembling the traditional kettle.