Does anyone recall the first time you had pickled ginger, that small mound of ginger that comes with your sushi? I still vividly remember mine, one of a small number of “whoa!” culinary milestones that is so different from what’s come before it that it’s not an exaggeration to call it an epiphany.
I remember trembling at the thought of eating raw fish for the first time, too. Same day! But gari, as Japanese sushi chefs call pickled ginger, was an even stronger epiphany. Even more remarkably, the chef kept refilling my mound of gari, gratis! How could it be that this magical substance was FREE, as long as I ordered some sushi? To this day, I still probably eat ten times the amount of gari as the average person when I go to sushi restaurants.
I soon discovered that I could actually buy large bags of gari, cheap, at both Japanese and Chinese markets around town, and began chowing on it at home, as a snack, with dinner, with all kinds of meals. But one casual glance at the ingredient list on the bag one day also produced an epiphany of sorts: ginger, white sugar, white vinegar, and red dye. Aiii!
Well there are worse things you can eat. But, I thought, why not try making some? No dye, better vinegar, and better sweetener must, ipso facto, produce better gari, right? Not only is homemade pickled ginger made with high-quality ingredients–organic young ginger, small-batch fruit vinegars of all stripes, artisanal honeys, organic maple syrup, agave nectar–better tasting and better for you, it’s INSANELY better.
Enter breakaway pickled ginger (continued in the next post).
hi eric…. I don’t eat any fish (vegetarian……) but love love love gari and ask for OOMORI when I end up in sushi places with other people (to eat with my inari and kappa maki) I tried making some one time from young fresh ginger and my downfall was in the slicing….. it was difficult to get it thin enough… but with vinegar and sugar and some time alone in the fridge it turned out pretty tasty. Yours sounds incredible with such pure ingredients!!! I am really enjoying your posts…. thank you.
Thanks Jan! Try slicing young ginger with a mandoline or benriner–you can get it very thin that way, but do be careful, they can inflict nasty wounds on the unmindful. I have a kevlar glove I sometimes use (search for kevlar glove on Amazon, and you’ll see what I’m talking about).
Hi! I have orderd from this place twice and am very pleased to share. They have great organic agave. Here is a link http://www.wholeandnatural.com
Enjoy!!!
p.s. I used a code try if it works for you bldc08
That place looks great, thank you Sandy, and welcome to our little breakaway community.
oh gosh, pickled ginger. yes, i remember the first time i saw it on the edge of my sushi plate, about 8 years ago or so, when i was still a vegetarian. i was scared to touch it, i wasn’t sure if it was some sort of carpaccio’d fish at the time. how ridiculous.
Hi Eric,
I’m discovering you through Heidi post. I’m a huge fan of her and I just added you to my RSS roll. Your blog is very stylish.
I will be back
Hi Eric,
I love your books and didn’t know you had a blog, which I just discovered through Heidi. Your recipes have given me great inspiration! Thanks!
Thanks for the shot in the arm! I hope you guys stick around.
I am not a fan of the pickled ginger that comes with my sushi, but maybe your homemade version could win me over!
mmmm I LOVE gari. I love ginger in any fashion, so I can’t wait to try this at home. Thanks for the info! I’ll be sure to post my results on my http://www.lifechef.blogspot.com.
Wow, what a blogpifany Eric! Can’t wait for your follow-up post. I want the details on how to make breakaway gari.
Hi Eric!
I’m a pickled ginger addict! What about homemade pickled daikon? Ever tried that? I’ll make some soon and let you know…
Ciao!
Hi Eric!
I’m another pickled ginger addict!
What about homemade pickled daikon? Ever tried that?
I’ll make some soon and let you know…
Ciao!
Hey, I recently discovered this blog from heidi’s blog, and I’m sure glad I did!! It’s all my favorite things!! I am a HUGE sushi fan but for the longest time, I just ignored the gari because I’m really not a fan of ginger. I remember the first time I tried it I thought, “this is actually ok but i bet I could try to make it better at home!” I can’t wait for a recipe!
We’ve always bought the picked ginger, but are now inspired to make our own. Thanks!
BTW- Your site and cookbooks are so interesting, so we’re tagging you! Welcome to the blogging world Eric!
For details check..
http://www.whiteonricecouple.com/blog
This is my first time to your blog – very nice! I will be back. I love pickled ginger, never thought of making my own but I’ll have to give it a try!