Japanese Authentics, Pickle, Pickles, Recipe, Sushi, Vegetables
Comment 1

Beni-Shoga | Pink pickled ginger | 紅生姜

Did you know that making ‘sweet sour pickled ginger’ which we call ‘gari’ served free at sushi restaurants is extremely easy to make?
The pink sweet sour beni shoga, called ‘gari’ at sushi restaurants is made of young ginger root which comes out in spring…which is now.  It is unbelievably easy to make!!!!  The pickled ginger with vinegar is an extremely healthy food, the ginger acts as a detox of the body and also warms the body, regulating the circulation of blood within your body.
By the way….the reason ‘gari’ is served at sushi restaurants is for sterilization and removal of fishy smell from the various fresh fish sushi served.

新生姜。
今の季節に顔を出してきます。
お寿司屋さんで出てくる、、「がり」。新生姜で超簡単に作れます。
いつつくるの?
今でしょ。
10分もかからない超健康食。
体が疲れている方。体が冷えている方。
是非、、おすすめします。春の元気を食べてください。

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Young Ginger Root | 新生姜 ……about 2 roots

Rice Vinegar| 米酢 ……. 360ml

Sugar | 砂糖 ……. 90g ~ 120g (upon your taste of sweetness)

Salt | 塩 ……. 36g

  1. Wash the ginger and remove any dirty skin. Slice the fresh ginger with a slicer into thin slices.
  2. In a saucepan bring the rice vinegar, sugar and salt to boiling point.
  3. Once it comes to boiling point, pour it over the fresh thinly sliced ginger and mix well, marinating the ginger with the sweet vinegar. The ginger should turn pink from the hot vinegar.
  4. Store the pickles refrigerated.

 

  1. 新生姜はキレイに洗い、きたない皮はナイフの背で削り落としておきましょう。スライサーを使い、新生姜を薄くスライス。
  2. 米酢、砂糖、塩をお鍋で煮きります。沸騰させたら、生姜の上にまんべんなくかけます。生姜がキレイなピンク色の変わっていきます。
  3. 瓶やタッパーで冷蔵保存しましょう。

 

 

 

 

 

 

 

 

 

保存

保存

保存

保存

保存

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s