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For sushi lovers, pickled ginger is indispensable. The wafer-thin, pickled ginger slices round off any bouquet – fish, seafood or vegetables – with a subtle spiciness. In Japan they are called “gari” or “shin shoga no amazu-zuke”. The aromatic flavour enhancers from the popular vitamin tuber, together with soy sauce and wasabi paste, are the tried and tested combination in the culinary sushi universe.
Ingredients: Ginger (China), water, salt, acidulants: E260, E330, preservative: E202, sweeteners: E951, E950, E955, E954. Contains aspartame (a source of phenylalanine).
Net weight: 190 g
Drained weight: 110 g
Advanced sushi habitués know: with strict etiquette, pickled ginger is not eaten with sushi or sashimi in Japan, but only between bites or at the end of the dish. Pickled ginger has the ability to neutralise the palate, making the aroma purer and more intense.
Ginger root (Zingiber officinale) has been established for centuries as both a remedy and spice in the Asian region. Botanically, ginger belongs to the monocotyledons, the monocotyledonous plants. It grows as a perennial and is widespread in the tropics. The pungents gingerols and shogaols are responsible for the typical ginger flavour.
Ginger is commonly referred to as the “poor man’s pepper” because in the past many could not afford the expensive black pepper.
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