Pickled Young Ginger
Akihiro Iio and Greg Dunmore
Young ginger is one of the delights of early summer in Japan. Tender, juicy, and mildly spicy, it makes a crisp, refreshing pickle with a beautiful pale pink color when made with ginger that still has its rosy tips. This simple recipe, adapted from Iio Jozo, is perfect alongside sushi, grilled fish, and other rich dishes.
Ingredients
- 10 ounces young ginger
- Water to boil
-
5 ounces Iio Jozo Sushi Vinegar
Directions
Peel the ginger and then slice paper thin. Cook the sliced ginger in boiling water for 1 minute to remove some spiciness. Drain and cool in a colander and then squeeze the ginger dry. Put the ginger and vinegar into a zip lock bag, remove excess air and store in refrigerator for 3 days. It is now ready to eat and enjoy.