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The ingredients needed to make Shin shoga no amazu-zuke - pickled ginger:
- You need 300 g young ginger root
- Take 240 ml rice vinegar
- Get 120 g sugar
- Take 1/2 tsp salt
Instructions to make Shin shoga no amazu-zuke - pickled ginger:
- Scrape off brown spots with a spoon if tou find any. Please don't cut off the pinkish tips (you can cut off the very tip of the tips if they get dried up, but not a whole part). This pink pigment make the pickles beautiful pink.
- Cut them into about 2 inch lengths and thinly slice along the fibers. Place them in a sterilized glass jar.
- Combine the rice vinegar, the sugar and the salt in a small pot. Bring it to a boil and pour it over the ginger while the vinegar liquid is still hot.
- Let it cool and keep it in a fridge. Will be ready to eat in a few days.
Alone, or with inari sushi this stuff is great. Try this Pickled Ginger (Amazu Shoga) recipe, or contribute your own. This recipe comes from "The Poetical Pursuit of Food : Japanese Recipes for American Cooks" by Sonoko Kondo. This is the ginger that is served with sushi. Sushi Ginger Recipe (Pickled Young Ginger).
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