| Pickled ginger is the essential condiment to be | | | | Measure half a teaspoon of salt and sprinkle it |
| eaten with Sushi. It is typically provided with the | | | | onto the ginger slices and put these pieces into a |
| dish in Sushi restaurants. However, it is very | | | | saucepan. |
| simple to make at home. Pickled ginger is typically | | | | Leave to sit for an hour before drying the pieces |
| used to complement the taste of Sushi and to | | | | with a paper towel. Remember to drain off any |
| impart its flavor. The condiment itself is produced | | | | water that has resulted from the action of salt on |
| from freshly picked ginger of extreme | | | | water. |
| tenderness, known as Shin Shoga. For your | | | | Take eight ounces of vinegar and add |
| information, Ginger is known as Gari in Japanese | | | | approximately one quarter of a cup of sugar to it. |
| and anything that is picked is referred to as | | | | Boil this mixture. Depending upon the required |
| tsukemono. Pickled ginger is best eaten in | | | | taste, more sugar can be added if you feel that |
| between helpings of Sushi. It is known to aid in | | | | this is necessary. One quarter of a cup of sugar |
| erasing the flavors of Sushi and its mild taste | | | | should prove adequate if you want your ginger to |
| cleanses the palate ready for the next serving. | | | | taste a little bitter. |
| Here is a recipe for homemade pickled ginger: | | | | Add the ginger slices to this mixture and then |
| Remove the peel and cut the fresh ginger into | | | | allow the whole preparation to cool. |
| thin slices. The amount of ginger is unimportant, | | | | The color of the pickle will have turned pink over |
| however, two 2 inch pieces are recommended. | | | | time and this is a good indication that the ginger |
| Ginger should be cut vertically to create slices akin | | | | has pickled. |
| to those seen in Sushi bars. | | | | |