In recent times among our usual fast food restaurants began to appear so-called land-houses where you can sample traditional Japanese cuisine.And I must say that the colorful rolls with a variety of mouth-watering flavors, sushi seafood and other dishes of the country of the rising sun is fairly easy to find a response in the heart, and most importantly, in the stomachs of their visitors.Japanese cuisine is distinguished by its originality and tradition to design a special feast.Each dish is a strictly individual approach.
separate topic are spices and seasonings that are used in filing and serving of the most popular Japanese food - sushi.One of them is wasabi.This creamy spice has clearly marked a sharp taste and green color.At its core is an analogue of wasabi horseradish Russian.However, we will focus on other equally interesting seasoning, which looks like a delicate rose petals, and has a spicy pungent taste.As such, visitors to the restaurant offers nothing else like pickled ginger.For sushi it is a kind of a natural flavor enhancer, as rice, of which prepares a traditional delicacy, absolutely fresh and without any seasoning has almost no taste.
Many connoisseurs of this cuisine have already learn how to do some sorts of rolls and sushi at home.Moreover, under their own power to make even the pickled ginger.Recipe for its surprisingly simple and does not require any special skills.Even the composition of the necessary products available to anyone who may want to own this ginger pickle.The recipe will be written below, but for now take a look at the product itself and find out what gives it such a rich shade of pink.
Of all the plants in the food used only the root, which has a fresh yellow.Ginger is a very useful product in its properties, rich in essential vitamins, which are often lacking in the normal diet.When you select the root suitable for the marinade note not its surface.It should be solid, with no spots, indicating that the poor quality of the product and the presence of processes of decay.
When industrial production ginger marinate (the recipe, in principle, does not differ from the manual preparation) are not taken separately cook and automated systems.In this case, the color pink ginger acquires solely by dyes.
If you're not a fan of artificial ingredients, then to most of ginger pickle recipe with a minimum set of basic components included:
- fresh ginger 0.25 kg;
- rice vinegar 1 cup;
- one-third of 1 ch. L.sugar;
- 4 hours. L.salt.
Ginger marinate (the recipe you are reading now), we recommend any dish that is not made of metal.It should also be properly sterilized containers in which the end product is then stored.
Ginger should be pre-cleaned, cut at the same time as much as possible a thin layer of skin.Then cut into very thin slices, the thickness of which does not exceed 1 millimeter.Thereafter, prepared ginger laid out in a colander, fill 3 tablespoons of salt and left for about an hour, went to excess moisture.Then, it should be washed and dried cloth.To ginger softened a bit, it should be half a minute dip in the cool boiled water.And only after all these actions it can be put into prepared jars.
For the marinade must be in a saucepan on low heat mix the remains of salt, sugar and vinegar, and after their dissolution bring to a boil.This hot "soup" to pour the ginger in the pot and stir well.Then cool and clean the refrigerator.After 6 hours, the ginger is ready for use.
