Fleur de Sel

Awhile back I got this sample pack of salt from Marukai. I didn't pay too much attention to it and just set it aside.

A few days ago I picked it up and took a good look at it. I saw that it said "shio no hana" . . . "flower of salt".  I slowly started to realize that this was a special kind of salt. I cut a corner off of the pack and took a look at the grains. They were very different. They were flaky.



I googled "fleur de sel". 


I found the following info here. 

Foodies and big-time chefs go crazy for fleur de sel. This finishing salt appears in fancy eateries and cookbooks the world over. Fleur de sel is one of those small but indispensable touches, like good quality olive oil or fresh herbs that change an ordinary meal into a culinary experience.

Because of its delicate nature and higher price relative to other salts, fleur de sel isn't meant for seasoning a dish while you cook it. If you expose it to high temperatures, it will melt and lose its unique character.

Instead, you should use sprinkles of fleur de sel on anything that needs a little extra oomph right before it's consumed: salads, fish, meat, fruit, vegetables, and dessert.

I had some edamame in the freezer so I dug some out and zapped um in the microwave. I sprinkled it with the fleur de sel. After one taste I realized that it seemed to be saltier than regular salt. Do you think that's possible? At any rate, it went well with the edamame, and I'm so glad that I didn't let it go to waste. 



Baby Mynah Update: I asked Lehua about the bird and she said it's doing fine!