Gari (ginger)

Gari (Japaneseガリ), actually amazu - shoga (甘 酢 生姜) or Umezu - shoga (梅 酢 生姜), is sweet - sour pickled ginger, of the consumption of fish and seafood is used because of its sharp flavor in Japanese cuisine. In addition, digestive properties are attributed to him. He is, as well as wasabi and soy sauce, a common accompaniment to sushi and sashimi in Germany also.

For the preparation of Gari fresh peeled ginger is first either cut into pieces, salted, left, and then cut across the grain into thin slices or cut into equal slices and lightly salted draw such a few days. Then he blanched. It is then in a pre- cooked broth of rice or plum vinegar, a little water and sugar ( with rice vinegar Amazu, with plum vinegar Umezu called ) inserted. He often obtained by the addition of some red perilla ( shiso ) or food coloring a slightly pink hue.

• Supplement
• Japanese Cuisine