Asian Pickles: Japan by Karen Solomon

Author:Karen Solomon [Solomon, Karen]
Language: eng
Format: epub
ISBN: 978-1-60774-478-8
Publisher: Random House Inc.
Published: 2012-12-17T16:00:00+00:00

Note

Mashed up with sugar and seltzer water in the bottom of a tall, icy glass, umeboshi make a wicked “lemonade.”

Pickled Ginger (Gari)

This is the ubiquitous Japanese pickle served beside your sashimi and wasabi wad at your local sushi joint. Sliced thin, this piquant pickle has almost as much sweetness as fire. When you make it at home, the color won’t be the same as the store-bought stuff (not quite so pink), but it’s equally delicious. Use it alongside homemade sushi or in the ginger and shiso pickle; splash a little of the juice into cocktails. A little pickled ginger flavor goes a long way. Makes about 1¼ cups

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