Pickled Ginger - gari

 

 

There is always a small pile of pickled ginger – called “gari” in Japanese – accompanying sushi.  They are meant to be eaten in small amounts in between different kinds of sushi, as it refreshes your mouth and prepares you for a new flavor.  Maeda’s gari is lighter in color and less syrupy than the version commonly served in typical Japanese restaurants.  That is because Maeda marinates them himself with salt, then a mix of vinegar and sugar.  It works perfectly well to cleanse your palate with its pungent, yet deep spice.  The antiseptic gari also helps in digesting, making it a perfect companion to sushi.

Anybody with money can buy a fresh piece of tuna.  But often years of training and experience is required in less obvious things like gari.  Bad, sugary gari can ruin a perfect piece of tuna sushi.”  Chef Maeda

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