Try this Pickled Ginger (Amazu Shoga) recipe, or contribute your own.
Suggest a better descriptionThis 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. Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day. Combine the ingredients for the marinade in a glass pickling jar. Mix well until the sugar is dissolved. Add ginger and cover for a week. To serve, slice root thinly, about 1/8" thick along the grain. The pickled ginger will keep in the refrigerator for 4 months and will turn quite pink. Posted to fatfree digest V96 #273 From: Arnold Bochner
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 4 | ||
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Calories: 104 | ||
Calories from Fat: 5 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 10mg | 0 % | |
Potassium 271.6mg | 7 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 20.5g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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