why is sushi ginger pink?
And how do I make it at home?
If you use the baby ginger -- this is young ginger with very thin skin (just scrape it off) & no fibers inside -- & slice it very thinly, then add lemon juice or rice vinegar, it will turn pink on its own. Mature ginger doesn't do this.
The natural pink of pickled baby ginger is not that heavy-duty fuschia of commercial sushi ginger; it's more of a blush, if you see what I mean. If it's bright glaring pink, there's food coloring in it.
So you can either get the baby ginger, if you can find it, & settle for a paler pink & no chemicals (but a lovely texture & flavor), & prepare as above; or get mature ginger, slice it even more thinly (so it isn't fibrous) & add your acid (rice vinegar or lemon juice -- I'd be willing to bet that the commercial stuff has sugar, too, but you don't need it with baby ginger) & either let it stay its natural color (mine turns sort of a peachy beige) or put in a drop of food color.
Thank you. Does anyone know where to look for baby ginger -- is it commonly available? And what does it look like /how will I know I've found it?
Also, i wonder what's used in sushi restaruants? Admittedly it's had food coloring added, but it's sliced into thin pieces that completely lack fibers -- I'd love to be able to reproduce that at home. Is it just the difference between young and mature?
The skin on really young ginger is so thin it is translucent & the tips of the "fingers" can be pink/purple -- ginger with nail polish? Look at http://www.foodsubs.com/Ginger.html for a picture (scroll down to "green ginger"). Should have added that it does not keep well (even when unpeeled), nothing like the way mature ginger does, & it does indeed need pickling (see scubadoo97 & Alan408) if you aren't going to eat it right away (& are better than I am at deferred gratification).
I make pickled ginger often sans coloring. Slice ginger very thin and cook in a mixture of rice vinegar, mirin, sake and sugar. Let cool and enjoy.
Baby ginger is not a requirement, but "young" ginger root tastes less sharp than roots from storage. Young ginger is available in my area in May/June, or that is when grandma would make a batch. Young ginger is sort of pink.
Slice ginger thinly, start with ~8 oz before peeling, boil in salted water for ~30 seconds, drain.
Heat: 1 cup rice vinegar, 1/3 cup sugar, 1t salt until sugar dissolves, cool.
Place sliced ginger and cool liquid on a covered glass container, let it soak for 2-3 days, then eat.
According to Wikipedia, it is sometimes referred to as "Sushi ginger" (See below copy & paste or perhaps you'd like to look it up yourself)
From Wikipedia, the free encyclopedia
Not to be confused with beni shōga.
Gari (ガリ?) is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender flesh and natural sweetness. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It is considered to be essential in the presentation of sushi. It primarily is used to cover up the smell of raw fish in the sushi restaurant, but also has the secondary function of cleansing the palate between eating different pieces of sushi.
Although not standard, some people may eat the sushi by placing the gari on top of the sushi.
When traditionally prepared, gari typically has a pale yellow to slightly pink hue from the pickling process. Only very young ginger will develop the slight pink tint. Many brands of commercially produced gari are artificially colored pink (often by E124 and/or beet juice), either to intensify the color or because the ginger used is too mature to turn pink upon pickling.
Gari can help ease stomach nausea, and has antiseptic properties.