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.
In the Edo period, salt production using salt pans was thriving in this region.
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
Salt-crust-baked sea bream looks splendid and is perfect for celebratory occasions.
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.
This Japanese sweet is called shiogama; its white coating looks like salt crystals.
salt-crust cooking; baking in a salt crust
Standard kanji spelling. 釜 means 'kettle' or 'cauldron', fitting the salt-making vessel.
Alternate kanji spelling using 竈 (kamado, 'stove'). Less common but attested.
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.