** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Amazu Shoga (pickled Pink Ginger)
Date Added:June 17, 2015
Ingredients:
1/3 Pound Ginger 1/3 Pound Ginger fresh young large pieces, scraped--look for pieces with a pinkish skin
1/3 Cup Wine Rice Vinegar 1/3 Cup Wine Rice Vinegar (white or apple cider vinegar will do)
1. Using a sharp knife or a Beriner cutter, shave the ginger into paper-thin slices.
2. In a small, airtight container, combine the vinegar, sugar and salt.
3. Blanch the ginger for 30 seconds in boiling water.
4. Drain ginger; cool. If desired, reserve the liquid for cooking purposes.
5. Add the cooled ginger to the vinegar mixture; mix well.
6. Store marinating ginger in the refrigerator.
7. Pickled ginger can be eaten after 24 hours of marinating.
8. It will keep several weeks. Good with either sushi or noodles.
Comments on Amazu Shoga (pickled Pink Ginger) Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Rice, Sulfites, Natural Sweeteners, Vinegar allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
