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The wafer-thin slices of Zenbu pickled ginger are indispensable for sushi lovers. Pickled ginger, also called “gari” or “shin shoga no amazu-zuke” in Japan, gives sushi with fish, seafood or vegetables a subtle sharpness and refreshing lightness. Together with soy sauce and wasabi, it forms the classic t in the culinary sushi universe.
Ingredients: Ginger (China), water, salt, acidifier: E260, E330, preservatives: E202, sweeteners: E951, E950, E955, E954. Contains aspartame (a source of phenylalanine).
Net weight: 190 g
Drained weight: 110 g
Sushi aficionados will know that, according to Japanese etiquette, pickled ginger should not be eaten together with sushi or sashimi, but only between bites or at the end of the dish. Pickled ginger has the ability to neutralise the palate, making the flavour purer and more intense.
The root of the ginger plant (Zingiber officinale) has been used for centuries as a remedy and spice in Asia. Botanically, ginger belongs to the group of monocotyledons – plants with an embryo that has a single seed leaf. It grows as a perennial and is widespread in the tropics. It is the pungent compounds gingerols and shogaols that are responsible for ginger’s characteristic flavour.
Ginger is colloquially known as the “poor man’s pepper” because, in the past, many people couldn’t afford expensive black pepper.
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