Pickled Ginger

October 18, 2012

Tsukemono refers to a number of pickled vegetables in Japanese cuisine.  Ginger can be pickled by marination in a solution of sugar and vinegar.  Young ginger is selected for its natural sweetness and tenderness.

There are two types of pickled ginger in Japanese cuisine.  The pickled ginger illustrated here and is called gari and is distinct from beni shouga which is ginger cut into thin strips.

Gari typically accompanies sushi and is eaten between pieces to cleanse the palate.


Leave a Comment

Sour Cherries

All Posts

Queso Asadero
Dried Sour Cherries

More Preserves

Century Egg in Half Shell
Mealworm Uramaki

More Sushi

Tako Nigiri
Sad Onigiri

More Japanese

Tako Nigiri

Get every new post on this blog delivered to your Inbox.

Join other followers: