A Guide to Food Buying in Japan by Carolyn R. Krouse

Author:Carolyn R. Krouse
Language: eng
Format: epub
ISBN: 978-0-8048-3472-8
Publisher: Tuttle Publishing

Grated ginger can be made at home from fresh ginger root, but it is also available in jars and tubes near the spices. Grated ginger accompanies certain kinds of sashimi (e.g., bonito) and is put in tempura sauce along with grated daikon.

All forms of ginger—fresh, pickled, and pre-grated— should be refrigerated at home. Powdered ginger is never used as a substitute when a recipe for a Japanese dish calls for ginger.

Ginkgo nuts ginnan. When sold in the shell, ginkgo nuts are about 2 centimeters ( in.) in diameter, slightly elliptic in shape, and white in color. When sold without their shells, the nuts look like brown acorns; the brown color comes from a thin skin which must be removed. The flesh of ginkgo nuts is light green before being cooked; it becomes slightly darker with cooking. Ginkgo nuts are a common ingredient in the dinner custard called chawan-mushi.

Ginkgo nuts, already shelled, skinned, and boiled, are sold in cans. They are different in flavor and consistency from the fresh nuts.

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