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.
© 2019 Oobites | Theme by Eleven Themes modified by Oobites