Interviewed by Heritage Radio New York’s “Japan Eats!”
Titled “Japanese chefs are obsessed with Salt!”
Edible Hudson Magazine May 2021.
NY SEIKATSU News Paper May 11, 2011
”原田さんの塩に対する思い入れの強さに惹かれて使っておりま
“We are very drawn to her passion to salts and this is why we purchase from her.”
— Head Chef Tamura, Sushi Yasuda
(One of the top 5 sushi restaurants and a michelin)
“Having a relationship with Makiko of Glamsalt has benefitted me and my restaurant for many reasons. Not only does Makiko have a thorough understanding of a vast number of her gourmet salts, she is quick at deciphering the results you are trying to achieve with your cuisine. Ordering and discussing salts with her is a very pleasant, personal experience. Makiko’s passion for salts and its uses have always been blatantly clear. “
-Keita Sato, President/Chef, Hatsuhana Sushi Restaurant
https://www.hatsuhana.com/about/
(Glamsalt is honored to be providing salts to Hatsuhana as it is one of the oldest (est. in 1976) in NYC and in the US. )
"I’ve been a devotee of Glamsalt’s collection of salts, soy, and shio-koji for years. Her commitment to quality is without question. From the workhorse Trapani sea salt to the delicate and revered river finishing salt, Makiko’s salt selections season my food at home and in the restaurants."
- Zakary Pelaccio | Chef + Restaurateur: Fish and Game in Hudson, NY
"My appreciation for salt went to a level I didn't know was possible after exploring the salts Makiko sources. I've also never met anyone who is as passionate about salt as Makiko is. Her expertise, excellent standards and taste has only elevated my work. Her dedication to her clients and specific requests is truly special."
-Chef Jori Jayne Emde | Fermentationist + Alchemist
( Fish and Game restaurant in Hudson, NY. (the 2016 James Beard Award for Best Chef: Northeast; 2015 James Beard Award finalist for Outstanding Restaurant Design; 2015 & 2016 Wine Enthusiast: America's 100 Best Wine Restaurants; and 2014 James Beard Award )
”Throughout the history of Japanese cuisine, salt has been a vital ingredient, especially in areas of preservation. As sushi chefs, it is one of our most important and widely used ingredients. Glamsalt (Makiko) has brought previously inaccessible variety of salt to us, which has allowed for us, chefs, to create new combinations of flavors and textures, while still allowing us to maintain the integrity and tradition of our ingredients.”
Sushi by BOU all locations (www.sushibybou.com) Chef David Bouhadana
“Makiko is a true blessing to the restaurant industry. Having worked for her for over 5 years, I have been given access to a treasure trove of unique, flavorful salts that have become essential to my work. Salt is a vital and revered ingredient, especially in areas of preservation. As sushi chefs, it is one of our most important and widely used ingredients. Glamsalt (Makiko) has brought a previously inaccessible variety of salt to us at a remarkable level of quality, which has allowed our restaurant to create new combinations of flavors and textures, while still allowing us to maintain the integrity and tradition of our ingredients. And! She is a kind soul who shares her passions with all who pass her way.” — Oona Tempest, Sushi by Bae NYC
(Chef Oona at the only 23 years of age, she was named one of Zagat’s top 30 chefs under 30 in 2016)