GARI ginger 「ガリ」
Gari is a pickled ginger as you know, usually be eaten with Sushi and Sashimi.
You cannot think when you eat Sushi or Sashimi without Gari, oh don't forget Wasabi too!!!
Ginger has antiseptic properties and to stimulate digestion. Wasabi has the same property as ginger.
And vinegar, is cooling and antiseptic. So, all protect your tammy (body) from Sushi or Sashimi to counter the ill effects of bad fish.
However, some people still reluctant to eat row fish, don't they?
But if you know why Sushi or Sashimi can be eaten in row with vinegar, gari and wasabi, now it makes sense, isn't it?
Recipe of GARI ginger 「ガリ」
140g very very thinly sliced ginger (younger the better, It's not easy find good young one)
100cc vinegar, I used the cider vinegar this time
60 - 100g sugar
½ tsp salt
- Peel the ginger and slice very very thinly. Pour the boiling water onto the sliced ginger.
Set aside for 1 hour. But if you luckily found the very young ginger, you might cut this process.
- Meanwhile, making the sweet vinegar (amasu, 甘酢). Put the water, vinegar and sugar in to a pan and bring to the boil.
Reduce the heat and simmer a couple of minutes. Set aside but no need to cool it.
- Put the ginger into the boiling water in a pan and simmering for 3 to 5 minutes. Old ginger should be boiled much longer.
Rinse the ginger roughly with the water and squeeze out the excess liquid.
- Put the ginger into a jar and pour the amasu over the ginger. The ginger should be covered with amasu vinegar.
- The ginger will be pinkish colour, meaning you can eat it.
- Leave the jar in the fridge for 3 to 4 days, it will be nicer.
But don't leave it too long. Because there's any preservatives in it.
It was quite hard to cut thinly. I think the ginger is not young enough for gari.
If you're lucky, you might find a very young ginger in a oriental shop.
I try to make another Gari using the much younger ginger soon.
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