WHAT IS JAPANESE PICKLED GINGER?

The art of pickling is almost universal and ginger grows all over the place.  So what is so special about Japanese pickled ginger?  Well, these pickled roots are kind of awesome!  Thin slices of ginger are a great way to refresh your pallet, or to play with texture by adding something crunchy yet overwhelming in-between bites.  Called “gari” back home, they are also known throughout Asia to have a number of health benefits.

SUGGESTIONS WHEN MAKING JAPANESE PICKLED GINGER

• In The Pink

Japanese pickled ginger is that favorite condiment you find at sushi restaurants. The best of breed ranges from light to dark pink in color–which is only achieved if young ginger is used to make the pickle. You can find young ginger in your local Asian supermarket or online.

• Not Just for Sushi

Pickled ginger is excellent–not just for sushi, but as a side dish for any fatty food or sandwich of cured meats. Cooked in a little sugar syrup it’s also an excellent garnish for fruit desserts. We encourage you to experiment with ways to use this Eastern favorite in your own cooking.

• Pain in the Ass to Peel

Check out our video on the proper way to peel and slice ginger like professional chefs do!

WHAT PAIRS WELL WITH JAPANESE PICKLED GINGER?

Japanese pickled ginger is typically served with seafood dishes like sushi.  The idea is to eat it in-between bites of sushi to help clear your palette for new flavors.  However many people just throw it on top as well.  Really any seafood dish with rice could work with this pickle.  Other protein dishes such as stir fry with chicken or shrimp can be a fun combination.  For drink pairings go by the center of the plate of your dish, not the ginger. (written by Chef Stef)