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Pickled Young White Ginger (Shin Shoga No Amazu-Zuke)
Shin shoga no amazu-zuke is Japanese for young white pickled sushi ginger. In late summer Shin Shoga (young fresh ginger root) is harvested in order to make Amzu no Zuke. Young ginger is preferred for garni because of its tender flesh and natural sweetness. This young fresh ginger root is peeled and thinly sliced across the grain with a razor-sharp knife or mandolin. The sliced ginger is tossed in salt to preserve white color. The salted ginger slices are pressed with a cloth to wick out any lingering liquid. Rice vinegar is mixed with sugar and is heated to a boil. This hot mixture is then poured over the salted ginger slices. The vinegared ginger slices are allowed to cool naturally and cured for several months. Amazu no Zuke is a most popular type of tsukemono (pickled vegetable) . Its is served with sushi or sashimi and eaten between different kinds of sushi. Amazu no Zuke is a classic Japanese condiment served with rice bowls or a palate cleanser with seafood dishes. Amazu no Zuke helps enhance the flavors of your meal.
$42.40
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Pickled Pink Ginger (Amazu Shoga)
Amazu Shoga is Japanese for pink pickled sushi ginger. In early summer Shin Shoga (young fresh ginger root) is harvested in order to make Amazu Shoga. Young ginger is preferred for garni because of its tender flesh and natural sweetness. This young fresh ginger root is peeled and thinly sliced across the grain with a razor-sharp knife or mandolin. The sliced ginger is tossed in salt to preserve pink color. The salted ginger slices are pressed with a cloth to wick out any lingering liquid. Rice vinegar is mixed with sugar and is heated to a boil. This hot mixture is then poured over the salted ginger slices. The vinegared ginger slices are allowed to cool naturally and cured for several months. Amazu Shoga is a most popular type of tsukemono (pickled vegetable) . Its is served with sushi or sashimi and eaten between different kinds of sushi. Amazu Shoga is a classic Japanese condiment served with rice bowls or a palate cleanser with seafood dishes. Amazu Shoga helps enhance the flavors of your meal.
$42.40
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Hajikami
Hajikami is salted and pickled young ginger stalks which sprout up from the ginger root. Pickled in Rice Vinegar, Shiso Leaves and Salt
$34.52
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Takuan Zuke (Pickled Radish)
Takuan Pickled Radish is pickled daikon radish made by the tradional process of first hanging the daikon in the sun a for a few weeks to dry while remaining flexible. The daikon is then pickled for several months in a solution of salt, rice bran, sugar, daikon greens, konbu, chili pepper and dried persimmon peels.
$3.39
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Miola – Ohtsuka Rice Improver
Miola Rice Improver (Green/Red Can) is an enzymatic additive that makes rice more flavorful, adds volume and polish. Miola Rice Improver is not effected by cooking or re-cooking or chilling. An essential additive to create perfect sushi rice every time.
$59.66
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Miola – Ohtsuka Rice Improver (Kelp & Vinegar)
Miola Rice Improver Red/Gold Can is an enzymatic additive that makes rice more flavorful, adds volume and polish. This version has added kelp and vinegar powder which is often the preferred style by many chefs. Miola Rice Improver is not effected by cooking or re-cooking or chilling. An essential additive to create perfect sushi rice every time.
$59.66
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