Ingredients Jump to Instructions ↓

  1. This recipe comes from the Book of Sushi by Kinjiro Omae and Yuzuru Tachibana.

  2. Thoroughly wash and salt 225g.of fresh ginger root.After letting stand for a

  3. 1 cup rice vinegar,

  4. 2 1/2 tsps Sugar. Allow the ginger to marinate for 1 week. It

  5. will turn pink. Drained, covered and refridgerated, Gari will keep for months.

  6. It is sliced thin to be served with sushi.

  7. I've tried and it works pretty well. Enjoy

  8. Mike


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