>
>
>Does anyone know how to make/buy the pink, mild, sweet, raw ginger slices
>served with sushi?
I think you're referring to pickled ginger. I love it in and with sushi. I
found some at a natural/oriental food store -- pink, thin, sweet, lovely.
They were in a container with a short freshness date. Ingredients:
ginger, water, sugar, vinegar, salt, potassium sorbate, color ad
I have made them taste the same though not pink by thinly peeling peeled
fresh ginger and adding watermellon rind pickle juice, letting it set a
couple of days in the fridge. I'm sure you can do the same with sweet pickle
juice.
--
Sherry Rose bears in politics --
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Updated 9/10 -- New photo each Friday!
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