Pickled ginger, sometimes called Japanese pickled ginger or Gari, is white-beige to pale pink. Made from thinly shaved pieces of young ginger -- before ginger develops its papery skin -- pickled ginger is commonly served alongside sushi. Pickled ginger sometimes contains food dye or shiso leaves to give it a light pink color. Like fresh ginger, pickled ginger is rich in antioxidants, and it also has the added health benefits that come from vinegar. Pickled ginger is high in flavor but low in sodium. A 1-tablespoon serving has 20 calories and 100 milligrams of sodium. You can use it in place of less healthy foods, such as soy sauce, for seasoning. While 1 tablespoon of soy sauce has fewer calories, only 11, it contains a lot more sodium, with 1,005 milligrams per serving. The recommended upper intake of sodium is 2,300 milligrams, with a lower recommendation, 1,500 milligrams, for adults who are over the age of 50, have a history of cardiovascular trouble or are African American. While a serving of pickled ginger provides 4.3 to 6.7 percent of the recommended sodium intake, soy sauce has 44 to 67 percent of the recommended intake.

A diet high in sodium is associated with high blood pressure and an increased risk of osteoporosis, according to Colorado State University Extension.order sushi edinburgh A study published in 2004 in "Biofactors" found that ginger contained over 50 different antioxidants, among them gingerol. sushi grade tuna saladThe researchers found that ginger's antioxidants had strong scavenging effects, potentially providing crucial protection to your body. sushi train franchise opportunitiesAntioxidants are natural compounds that can potentially help prevent or delay harm to your body's cells.sushi miami beach zagat

Pickled ginger is made by exposing thin slices of young ginger to a pickling solution, a blend of vinegar, sugar and salt. buy sushi seaweed sheetsTraditionally, kombu, a dried seaweed, is also used to provide extra flavor. order mori sushi onlineBecause pickled ginger has a high vinegar content -- which is what gives it its sour taste -- it may help reduce body weight as well as overall body fat. game magic sushi jarA study in a 2009 issue of “Bioscience, Biotechnology and Biochemistry” found that including vinegar regularly in the diet led to lower overall body weight, a smaller waist circumference and less overall body fat. However, as the study used a 15-milliliter vinegar supplement per day, more than is commonly found in a serving of pickled ginger, pickled ginger alone may not produce the same effects.

Pickled ginger is often used as a condiment to offset the fatty richness of the fish used in sushi. It can also be used in cooked and raw dishes, where its distinctive sourness and mild spiciness add a bright flavor to foods. You can use pickled ginger in a soy-sauce-flavored stir-fry, or even include it in fried rice, adding it during the cooking process or serving it alongside the rice. Pickled ginger can also be sliced into thin strands and used in salads, or the pickling juice can be used in place of vinegar for an Asian-influenced salad dressing. Gain 2 pounds per week Gain 1.5 pounds per week Gain 1 pound per week Gain 0.5 pound per week Maintain my current weight Lose 0.5 pound per week Lose 1 pound per week Lose 1.5 pounds per week Lose 2 pounds per week What Are the Benefits of Pickled Ginger? Is Ginger Bad for Diabetics? What Are the Complementary Colors for a Champagne-Colored Bridal Dress? Can Diabetics Eat Peanuts?

Side Effects of Eating Too Many Pickles or Pickle Juice The Advantages of Pickling Foods Is Pickle Juice Good for Pregnant Women? Does Pickle Juice Increase Metabolism? Does Ginger Make Urine Darker? Quinoa & the Glycemic Index What Are the Benefits of Pure Ginger for the Digestive Tract? Risks of Eating Too Much Ginger Root How do I Save and Store Fresh Ginger? The Benefits of Ginger Chews How Much Raw Ginger Can You Eat? Does Pickling Vegetables Take Away the Nutrition? Is Crystallized Ginger Good for You? Ginger Root Tea for Diarrhea Is Garlic & Ginger Tea Good for Blood Pressure?on joining our mailing listEnter your email to get the e-book.If you like it, save it! Save and organize all of the stuff you love in one place. If you like something… Click the heart, it's called favoriting. Favorite the stuff you like. It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: With help from Molly Yeh of My Name is Yeh, pickled ginger is stepping out of wasabi's overbearing shadow. I feel sorry for pickled ginger. It’s usually dyed a weird shade of pink, it doesn’t resemble a raw knob of ginger, and you wouldn’t even get a kick out of successfully triple-dog-daring your dad to eat a raspberry-sized blob of it like you would its sassy green sister wasabi. Pickled ginger, it seems, has always been the other sushi accoutrement.Here's how to enjoy it at every meal. Until an embarrassingly short time ago, when I made the connection that the odd little pile on my sushi plate came from the same root that made ginger ale and ginger chews, I was too afraid to try it. It may look slimy and gross (right?!), but when I did finally try it, I realized how good it tastes. It adds that perfect refreshing zing to my nigiri and my maki, and now no sushi supper is complete without it. Sushi night at home used to mean putting on my eyeglasses and looking closely at every item in the “Ethnic Food" aisle for a small and expensive jar of artificially-dyed pickled ginger.

Now, with a homemade option, sushi night is tastier, less expensive, and more natural. I’d estimate that it’s approximately one unit of ease less than using store bought, but it is well worth the effort. A few pickled ginger tidbits: Young ginger will naturally turn slightly pink from the pickling process. Many store-bought or mass-produced types don’t use ginger that is young enough, which is one reason why it’s artificially dyed. Pickled ginger was originally served with sushi because of its antiseptic and stomach-calming properties, which were thought to prevent any ill effects of bad raw fish. Now, it’s served mainly as a way to cleanse the palate. Makes about 3/4 cup 1 large knob of ginger (about 6 inches long) 1/2 cup sugar1/2 cup water1/2 cup rice vinegar1 teaspoon kosher salt Rinse the ginger and then use a spoon to gently scrape off the skin. Slice it very thinly, ideally with a mandoline or a vegetable peeler in order to get the slices extra thin (a sharp knife will work, too).