Product Description
Details
To make Mitoku Sushi Ginger, young, tender ginger roots are thinly sliced, briefly salt-pressed, then pickled in a vinegar mixture. They are so named because they are almost always served with sushi or sashimi (raw fish). If you have ever been to a sushi bar, you have no doubt seen mounds of these paper-thin, pink or beige pickles. Sushi ginger pickles can be served year-round as a digestive aid and taste complement with meals, especially those including fish. We have recently improved upon our most popular pickle in three important ways.
Additional Information
Additional Information
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