Sushi Ginger and Ginger in Sweetened Vinegar have a lot in common but as a matter of fact, they are single and the same thing. They are typically made by slicing young ginger very thin and then pickling it in a solution of vinegar and sugar. Sushi ginger is usually meant to be eaten between bites of sushi to help cleanse the pallet. This, along with green tea, does do a pretty good job of preparing the taste buds for the next bite of sushi or sashimi. You can essentially relate this process to having a cracker before switching to a different wine or during wine tasting sessions where many wines are being modeled. The act of cleansing the pallet whether it is done with sushi ginger for sushi, crackers for wine or milk for hot or spicy food has the effect of actually neutralizing the pallet and removes the chance of encountering competing for food flavors; enhancing the overall food and drink tasting experience.
Sushi ginger is preferably made with young ginger because it is sweeter, tendered and tends to turn slightly pink when pickled. More mature ginger normally will not be able to turn this shadow of pink in which case manufacturer may include either Ponceau 4R or beet juice to the strengthen the pink color. They do not always use the dye however as I actually have a container of ginger in my refrigerator right now that is still of a natural light brown color with no pink tint in it at all.
If there is no pink tint to the sushi ginger at all we know that the ginger was not colored and is probably not young ginger but rather older more mature ginger. If you want to eat only young and tender sushi ginger or pickled ginger then you would want to pass on this one. If the ginger is in deep red then you would have the idea that the sushi ginger was colored or tinted. This could be young ginger but it also could be mature ginger that has been colored to make it look more nice-looking and flavorsome.
What is Zingiberaceae?
Ginger or ginger root is the Rhizome (root mass) of the plant Zingiber officinal. It belongs to the family of plants known as Zingiberaceae which also includes galangal, cardamom, and turmeric. Ginger grows best in warm climates and is often used in the landscaping of subtropical homes. It generates bunches of pink and white flower buds that later seems to bloom into yellow flowers. It grows to about 3 to 4 feet tall and the roots are normally gathered when the stalk withers after which it is scalded or washed and scraped to keep it from sprouting.
Ginger has long been used in all types of cooking in ancient to modern cultures all over the world. For instance, in the western world, it is used in many sweet dishes from gingerbread and ginger cookies to ginger ale. It has long been believed that ginger provides much valuable medical recompense from aiding absorption to preventing skin cancer to eliminating nausea. To learn and knew more about sauce click here.