Free Shipping on Orders Over $75

To make this pickle, you must use fresh young ginger. If the young ginger has the red part, this will help turn the pickle light pink.

This recipe is adapted from Iio Jozo.

Ingredients
10 ounces young ginger
Water to boil
5 ounces Iio Jozo Sushi Vinegar

Method
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.



Also in Recipes

Ochazuke
Ochazuke

Beef Tataki
Beef Tataki

Pork Shabu Shabu-Salad, Heirloom Tomatoes, Onion & Black Sesame
Pork Shabu Shabu-Salad, Heirloom Tomatoes, Onion & Black Sesame