Gari - yummy pickled ginger
28Mar07
I have realized that it is not just the sushi fish that is what addicts me to coming back to japanese restaurants and wanting to make japanese food. They have a lot of different tastes that are so delicious they are seriously addictive. Wasabi is one. But having Gari with your sushi is another of these addictions.
I have added a page here on how to make gari yourself, so that you can make your own perfect tasting version. I mix with buying and making. I sometimes like to make them myself, but I also really like the ones that comes in big plastic bags from the japanese markets. Not too fond of the ones in glass jars in regular supermarkets - they look too pink and are too “vinegary” for my taste.
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I realized that the ginger is part of the reason why I love sushi in my favourite restaurant.
It’s hard to find the right commercial version though, cause making it myself for a one person household is a bit too much. The first brand I bought tasted a bit too bitter/chemically. I tried rinsing the ginger in cold water and then squeezing it out and that helped. However, it’s STILL not as good as the restaurant version.
Guess I’ll have to keep going back.
Yeah, I think we just have to.
I try making new batches all the time, but I still can’t make it as good as in my favorite sushi restaurants!
About buying ginger. Very many types have Aspartame and Saccharine in them (disguised behind the E-numbers E951, E954), and that is both unhealthy for us and makes it taste chemical.
Does anyone know a ginger brand with good, sweet tasting, not pink and not artificially sweetened?