Amazu Shuga (Pickled Pink Ginger)

• 1 /3 lb Fresh, Young, Ginger root*
• 1 /3 c Rice Vinegar
• 1 /4 c Sugar
• 1 /4 ts Salt
• *Large pieces, pref. with
• -pinkish skin, scraped

Whilst poring over my three volume loose leaf cookbook (inhabited

mainly by stuff snatched from here) I ran across the following that I

though you might be interested in.I think that the caveat about

fresh, young ginger root is necessary to this recipe.I don't think

the older, woody stuff would work at all.Guess this originally

appeared here from the heading...

Using a sharp knife or a Beriner cutter,shave ginger root into paper-

thin slices.In a small, airtight container, combine vinnegar, sugar

and salt. Blanch ginger for 30 seconds in boiling water.Drain

ginger; cool. If desired, reserve liquid for cooking purposes.Add

cooled ginger to vinegar mixture; mix well.Store marinating ginger

in the refrigerator. Pickled ginger can be eaten after 24 hours of

marinating. It will keep several weeks.Good with either Sushi or

noodles.Add marinade to salads or sauces.

Makes 1 serving.

Posted by Stephen Ceideburg December 18 1990.

Originally from Larry Dumlao.