Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, March 11, 2012

Suzuke

Pickled with vinegar. 酢漬け。

Japanese rice vinegar is low in acidity, so like the other types, this is also more a preserved vegetable than a real pickle.

Best examples: rakkyo, pickled scallions or gari, the pickled slices of ginger eaten to refresh the mouth between dishes of sushi.

[Gari. Photo Wikipedia]