塩しお釜がま

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.

• 江え戸ど時じ代だいには、この地ち域いきで塩しお釜がまを使つかった製せい塩えんが盛さかんだった。

  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

• 鯛たいの塩しお釜がま焼やきは、見みた目めも豪ごう華かでお祝いわいの席せきにぴったりだ。

  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.

• この和わ菓が子しは塩しお釜がまと呼よばれ、白しろい衣ころもが塩しおの結けっ晶しょうのように見みえる。

  This Japanese sweet is called shiogama; its white coating looks like salt crystals.