It's zesty, snappy, spicy, sweet, and sour. It's pickled ginger!
Used as a condiment to Japanese food, pickled ginger is usually served with sushi, sashimi, or bowls of rice. The purpose of the condiment is to cleanse the palate with its acidic and bright taste in between bites.
Did you know you can easily make your own pickled ginger at home - skipping the unnecessary use of aspartame and artificial food dyes that many jars contain? A homemade jar will last months (and if around long enough - years), in the fridge and can be served with more than just raw fish if that's something you don't have a taste for.
Keep reading for the recipe.
Eating. Drinking. Sharing.