Our Japanese reporter Ahiruneko is an admitted gari (pickled ginger) maniac. Whenever he goes into a sushi restaurant he’s sure to polish off as much of the pink sweet and sour flakes as he does actual sushi. 579 more words
Tags » Pickled Ginger
382 more words
Chef Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
In Japan, the is no more dominant name in the ready-to-eat pickled ginger game than Iwashita New Ginger. Their stalks of sweet and spicy roots soaked in vinegar and sugar are sure to satisfy those looking for an all-natural snack. 498 more words