Pink pickled ginger is crispy thin slices of pink ginger root with a spicy-sweet taste. Thanks to the marinade, ginger loses its excessive bitterness. It is used as an essential ingredient for sushi, rolls, sashimi. Pickled ginger serves as a natural disinfectant in raw fish dishes.
But few people know that its main function is to cleanse the taste buds of the oral cavity between different types of sushi, rolls, sashimi. Thus, the taste of each individual type is more clearly and pronouncedly felt. Pickled ginger is also used as an additional ingredient in rice, noodles, and seafood dishes. It gives the dishes an additional flavor palette.
The marinade that remains after using ginger can be used to pickle eggs that are served with traditional Japanese ramen soup, as well as an ingredient in a variety of sauces.
Ingredients: ginger root, water, salt, acidity regulators: lemon juice, acetic acid, preservative (sorbic acid), flavour enhancer (monosodium glutamate), sweeteners (aspartame, acesulfame potassium, saccharin), food coloring E129.