Try this Pickled Ginger (Amazu Shoga) recipe, or contribute your own.Suggest a better description
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. 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|
|Calories from Fat: 5 (5%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 104
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