LittleCat,
As far as I know, sea salt is the best as it is "unrefined", hence its coarser grains and sometimes non-white appearance cos it also contains other minerals. Low sodium or reduced sodium salt has been processed with a slightly lower sodium level, that's why they are fine in texture and white. Some websites may argue that sea salt may not be the best as it is not enriched with iodine, but seriously, Asian diets contain a lot of seafood, so we really do not need the extra iodine I think.
annlee,
What's your input? Cos you are also into all this health and salt thing.
Here's what I extracted from a cooking website. Seems like sea salt is still the best, together with kosher salt... but maybe let's not confuse ourselves with an extra type of salt!
<font color="0000ff">"Q: What is the difference between kosher salt, sea salt, and table salt?
A: For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.
Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts often come at a dear price, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts."</font>
I've also heard people say that sea salt dissolves and hence passes through your body while refined salt simply stay in there, that's why sea salt is better. Eh, maybe you can do us an experiment by mixing an equal amount of sea salt and normal salt in the same amount of water in 2 different containers, then leave them to stand for a few days, see if there is any sediments in the normal salt container?
Which Cold Storage did you go to where you found the Jap sea salt? When I can go out, I also wanna take a look.