It’s the kind of thing you might hear from the folks at the end of a meal at the diner or on the plane ride home.
And you would be right to think it’s an interesting idea.
The salt cast has been a staple in Asian cuisine for thousands of years, and has a long history as a traditional seasoning for meats, fish, vegetables, and more.
But its popularity and use in Asian food is also growing.
Here’s how you can make it at home.
Salt Cast and Salt Paste Recipe Ingredients 1 tablespoon dried oregano leaves (or about 1 teaspoon dried thyme leaves)