Ingredients, dishes and drinks from Japan by Ad Blankestijn

Wednesday, November 28, 2012


Sliced and pickled ginger. べにしょうが。

Ginger (shoga) is cut into thin strips and then pickled in first salt and later vinegar. The color naturally turns red, which may be made more vivid by using plum vinegar with red shiso leaves. Unfortunately, also products with chemical colorings are on the market.

Served with beef bowl (gyudon), okonomiyaki and yakisoba.

[Photo Wikipedia]