1.
salt preservation, salt curing, salting
The method of preserving food by packing it in salt or soaking it in brine. A traditional technique used for fish, vegetables, and meat to prevent spoilage.
魚を塩蔵する。
To salt-preserve fish.
塩蔵わかめは水で戻してから使う。
Rehydrate salt-preserved wakame in water before using it.
冷蔵庫のなかった時代には、塩蔵は食品保存の重要な方法だった。
In the era before refrigerators, salt preservation was an important method of food storage.
STRUCTURE:
塩 (salt) + 蔵 (storage, preservation). Also used as a する verb (塩蔵する) and as a modifier (塩蔵~ for salt-preserved items).
USAGE:
塩蔵 is a somewhat technical term. In everyday cooking, 塩漬け (salt pickling) is more commonly used. 塩蔵 tends to appear in food industry and historical contexts.
SIMILAR WORDS:
- 塩漬け: salt pickling (more everyday)
- 干物: dried fish
- 燻製: smoking (food preservation)
COMMON COLLOCATIONS:
- 塩蔵わかめ: salt-preserved wakame
- 塩蔵品: salt-preserved goods
- 塩蔵する: to salt-preserve