Preparation:
GARI - vinegared ginger. Usually pink and thinly sliced. Served with sushi to cleanse the palate between courses.
A small quantity of Gari is made by thoroughly washing and salting 225g. (1/2 LB.) of fresh ginger root. After letting it stand for a day, it is washed again and placed in a marinade made of 1 Cup rice vinegar, 7 tablespoons water and 2+1/2 tsps sugar. Allow the ginger to marinate for 1 week. It will turn pink.
Drained, covered and refrigerated, Gari will keep for months. It is sliced thin to be served with sushi. |
