The World-Wide Sushi Restaurant Reference
Gari. Pickled ginger.
- ``Shizuo Tsuji's Japanese Cooking: A Simple Art, gives the following recipe for gari: ¶ Clean a half pound of fresh ginger root with a damp cloth. Sprinkle with 2 tsps salt and leave for a day. Mix 1 cup rice vinegar, 7 Tbsp water and 2.5 Tbsp sugar, drain the ginger and add to the marinade. Keep for at least seven days, but it will keep for months. Cut into paper-thin slices along the grain to serve.''
- ``Are you sure you can get good quality young ginger root where you are? If you can't you might not be happy with the results (I wasn't). From Kay Shimizu's book:
¶ Peel ginger and cut into thin slices (like the commercial stuff). Sprinkle with 2 tsps salt and set aside for 1 day. Rinse and cook ginger in boiling water for 5 minutes. Drain ginger. ¶ Prepare marinade by heating ingredients together. Add the ginger.''
- 1 large cluster of young ginger root
- 2 teaspoons salt
- 2.5 tablespoons sugar
- 5 tablespoons water
- 3/4 cup rice vinegar
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