Asin tibuok: A rare artisanal salt from Bohol
Enter our very own salt, the rare asin tibuok.
Origin of asin tibuok
In Bohol, there is an artisanal salt called asin tibuok, one of the world's rarest and most expensive salts. It's known to originate from Bohol, a province in the Central Visayas region of the Philippines. It's called asin tibuok in Visayan, where asin means "salt" and tibuok means "whole or unbroken." When you see one, you'll know why--it's sold as a solid piece of salt, resembling a dinosaur egg, rather than the granulated version we usually see in grocery stores.
Asin tibuok is not your ordinary sea salt. Aside from having an unsual form, it's deemed extinct because, unfortunately, the traditional methods of salt making are gradually being forgotten. Young people are no longer interested in continuing the practice, as it's definitely laborious and time consuming. But thankfully, efforts are being made to preserve the tradition and promote asin tibuok on the global stage as the rare condiment makes its way to foreign kitchens and modern cuisine.
Continuing the tradition
During our recent visit to Albuquerque in Bohol, we had the privilege to meet Mang Nestor Manongas, one of the remaining producers of asin tibuok in the coastal town. He shared with us the tale of how he was able to continue the tradition.
Mang Nestor is the descendant of Tan Inong, who taught him the process of making asin tibuok. At first, he wasn't interested in continuing their salt-making livelihood. When he was a teen, he left for Bukidnon with no interest in the livelihood they have in Bohol. But one day, his brother convinced him to revive their business. He thought about it, and since then, they have helped their salt-making business recuperate.
Coconut husks drying out in the sun
Manongas' asin tibuok factory is a remarkable sight to behold. Its concrete base, high ceiling, and exposed wooden beams tell a story of resilience and perseverance. After the devastation of Typhoon Odette in December 2021, Manongas was determined to rebuild his production facility, making it one of only two in the province, and possibly the entire country, to continue producing authentic asin tibuok to this day.
Together with his sister, Manong Nestor is doing all he can to keep the centuries-old tradition of making asin tibuok alive, but it's definitely not easy. Unexpectedly, two of Mang Nestor's children expressed interest in learning the art of salt making. Overjoyed, he started to gain confidence in salt making again. His luck didn't end there; he even found a neighbor who had been helping him around the facility and has expressed a keen interest in learning more about the trade. With all these people supporting him, Manongas is determined to keep this dying tradition alive.
Today, they are continuously producing asin tibuok for local and international markets. Although many local salt makers are joining the trade, their product remains the only FDA-approved artisanal salt in Bohol.
Clay molds of asin tibuok
The process of making asin tibuok
Asin tibuok is a rare condiment and this is btecause the process is tedious and time-consuming. Moreso, it's completely done manually. They do this to ensure that each step is meticulously followed to produce high-quality salt.
It starts by soaking coconut husks for several months in specially-created pits continuously filled with seawater during the tides. Once soaked, they are cut into smaller pieces and left to dry for a couple of days.
After drying, saltmakers burn these dried pieces into a pile until they are reduced to ashes, or gasang. This process can take weeks. The gasang is collected and placed in a funnel-shaped bamboo filtering device. Then, seawater is poured again into the ash, allowing the salt to leach and collect in a hollowed-out coconut trunk beneath the funnels. The collected, filtered brine is called tasik.
The tasik is then poured into clay pots that look like dinosaur eggs. It's then hung in a blazing furnace for the tasik to evaporate. After several hours, when the pots crack open because of the intense heat, a solidified mass of salt starts to form while they are steaming hot. After a few hours' wait, the pinkish salt has cooled down and can be handled already. Along with its dinosaur egg-like molds, asin tibuok is now ready to be sold.
Manong Nestor doing quality control before the product goes to packaging
Culinary uses of asin tibuok
Asin Tibuok is an essential ingredient in traditional Filipino dishes. Its distinct flavor and texture make it a favorite among locals. The salt's smoky and earthy taste adds depth to soups, stews, and sauces. It is also used to season grilled meats, seafood, and vegetables.
The Alburquerque-made salt is a delicacy that satisfies taste buds with its smoky flavor, all thanks to the coconut charcoal that filters the sea salt. Gourmands and culinary experts alike can't get enough of its unique flavor, which sets it apart from the ordinary table salt found in grocery stores.
Asin tibuok may seem intimidating to both experienced and novice chefs upon first glance but with the help of a grater, this ancient salt can be quickly transformed into a fine, powdery white seasoning and give any dish a “salt dusting”.
The salt can be used as is, or add it as the main flavoring for many meat and fish dishes. Get creative and make some artisanal chocolates and desserts with a pinch of this local salt. Try adding a sprinkle of smoke-infused salt to a pasta dish with tomatoes and olive oil. No matter how one uses it, asin tibuok is sure to bring a flavorful surprise to meals.
Asin tibuok in modern times
In the Philippines, asin tibuok has become a symbol of indigenous Filipino foods and the importance of preserving them. It's also being used by chefs and food enthusiasts in various dishes, adding a distinct smoky and salty flavor with a hint of umami and sweetness. In Bohol alone, some of the chefs in popular resorts like Amorita are using artisanal salt to elevate the taste of their dishes.
Asin tibuok has been gaining popularity in recent years due to its unique flavor and artisanal production process. It has been recognized internationally and inducted into the Ark of Taste, an international catalog of endangered heritage foods that are unique in taste and part of a distinct ecoregion.
Despite its increasing popularity, asin tibuok remains a rare and highly prized artisanal salt that represents the rich cultural heritage of the Philippines. Its increasing popularity in modern times highlights the importance of preserving traditional food production methods and indigenous flavors.
DOT Region 7 and the Provincial Tourism Office of Bohol work hand in hand to promote faith-based and culinary tourism in the province. Highlighting the best of Bohol in culture, places, food, and experiences, the local tourism office aims to attract more people to explore the wonders of Bohol, beyond the famous Philippine Tarsier and Chocolate Hills. It's high time that locals and foreigners learn more about Bohol's rich heritage, by promoting its never-before-heard, seen, and tasted experiences. Come to Bohol and try it for yourself!
