Sushi Ginger Food

HOMEMADE PICKLED GINGER (GARI)

Homemade Pickled Ginger (Gari) image

Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.

Provided by Phoena

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 45m

Yield 32

Number Of Ingredients 4

Ingredients

8 ounces fresh young ginger root, peeled
1 ½ teaspoons sea salt
1 cup rice vinegar
⅓ cup white sugar

Steps:

Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g

SUSHI GINGER

Sushi Ginger image

This ginger is normally used to cleanse the palate between different types of sushi so you get the full flavor of each piece of sushi.

Provided by TERRY B.

Categories Japanese

Time 15m

Yield 20 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb gingerroot, peeled and sliced very thin
1 tablespoon salt
1 1/4 cups rice vinegar
3 tablespoons water
1/4 cup honey

Steps:

Add sliced ginger to a ziplock bag and add salt.
Shake well to coat ginger.
Place bag in the refrigerator for 3 hours or overnight.
Remove ginger from bag and place in a jar with tight fitting lid.
Add vinegar, water and honey to a small pan.
Simmer for 5 minutes, stir frequently.
Let cool for 5 minutes.
Pour into jar with ginger.
Close jar and store in refrigerator for 3-5 days.
Enjoy.

Nutrition Facts : Calories 22, Fat 0.1, Sodium 350.5, Carbohydrate 5.5, Fiber 0.2, Sugar 3.7, Protein 0.2

PICKLED GINGER FOR SUSHI

Pickled Ginger for Sushi image

I love pickled ginger and this really does taste (and look) like the ginger that you get in the sushi restaurant. I adapted a recipe from a Fish and 'Shellfish cookbook.

Provided by gingerkitten D

Categories Japanese

Time P4D

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb gingerroot
1 tablespoon coarse salt
1 1/4 cups rice wine vinegar
3 tablespoons water
1/4 cup sugar
1 -2 drop red food coloring (optional)

Steps:

Peel the ginger and slice it as thin as humanly possible.
Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
Place ginger in a mixing bowl and refrigerate for several hours.
After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
Put ginger in a clean jar.
Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
Stir until the sugar is dissolved.
Pour over ginger and allow to cool slightly.
Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
(This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").

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