Why Okinawa Salt Matters at PST
- PST
- May 21
- 1 min read
Updated: Jul 22
At Pizza Studio Tamaki, every ingredient is chosen with intention — including the salt.
PST uses salt sourced from Okinawa, Japan, a region known for its distinctive food culture and deep respect for balance and quality. While often overlooked, salt plays a critical role in pizza making, influencing fermentation, texture, and the overall flavour of the dough.
For Chef Tsubasa Tamaki, the goal has never been to create a pizza that feels heavy or overwhelming. Instead, PST’s Tokyo-style Neapolitan approach focuses on precision, lightness, and harmony in every bite.
The Okinawa salt used at PST offers a clean, balanced salinity that supports the dough rather than overpowering it. It helps bring structure to the 30-hour fermented dough while allowing the natural flavour of the flour, tomatoes, cheese, and toppings to remain clear and balanced.
It is one of many small but important details that reflects the philosophy behind PST — where refinement comes not from excess, but from careful consideration of every element.
Because at Pizza Studio Tamaki, great pizza is not only about what you taste. It is also about what you feel after the meal.
About Okinawa Salt
Harvested from the pristine waters surrounding Okinawa, Japan, Okinawa salt is valued for its naturally balanced mineral profile and clean, delicate flavour. Rich in minerals such as magnesium, potassium and calcium, it offers a softer salinity with subtle umami notes — qualities that complement PST’s approach to balance, precision and refinement.
