Skip to groceries navigation menu Stock up the cupboards Canned, tinned & packaged foods Crisps, nuts & snacking fruit Rice, pasta & noodles Cooking sauces & meal kits Sugar & home baking Cooking ingredients & oils Table sauces, dressings & condiments Jams, honey & spreads Instant snack & meals Yutaka Sushi Ginger 190g Only £1.30: Save 70p Social Links (may open in a new window) Pickled Ginger Slices with Sweeteners. Contains a source of Phenylalanine. Yutaka® is the registered trademark of Tazaki Foods Ltd. Table of Nutritional Information of which saturates <0.1g of which sugars 0.3g Acidity Regulators [Citric Acid, Acetic Acid], Sweeteners [Aspartame, Saccharin, Sucralose] Tazaki Foods Ltd.,4 Delta Park,Millmarsh Lane,Enfield,EN3 7QJ,U.K. Eat between sushi to cleanse the palate. Country of origin: China Store in a cool, dry and dark place. Once opened keep refrigerated and consume within 4 weeks.

Important InformationThe above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.You should always read the label before consuming or using the product and never rely solely on the information presented here.If you require specific advice on any Sainsbury's branded product, please contact our Customer Careline on 0800 636262. For all other products, please contact the manufacturer. This information is supplied for your personal use only. It may not be reproduced in any way without the prior consent of Sainsbury's Supermarkets Ltd and due acknowledgement. Enter your postcode to check we deliver in your area. Alcohol promotions available to online customers serviced from our Scottish stores may differ from those shown when browsing our site. Please log in to see the full range of promotions available to you.Don't Miss an Episode of Our TV Show! add to recipe box When you think of pickled ginger, the sweet and sour neon-pink pile served alongside sushi at Japanese restaurants probably comes to mind.

But did you know it's easy to make an all-natural version at home? Be sure to use unseasoned rice vinegar here; the seasoned kind contains added sugar and salt. If you like, you can use cider vinegar or white wine vinegar instead. In a tall 8-quart pot fitted with a rack, sterilize a quart jar by boiling it in water for 10 minutes. Turn off the heat and leave the jar in the water until you’re ready to use it. Peel the ginger with a vegetable peeler or the edge of a spoon. Using a mandoline, slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch). In a 5-quart saucepan over high heat, bring 2 quarts of water to a boil. In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil. Remove from the heat and cover the pan. When the water boils, add the ginger and cook, stirring once or twice, to soften it, about 30 seconds.

Drain the ginger in a large colander, tossing the pieces so they drain well. Remove the jar from the water bath, and drain well. sushi roller onlineTransfer the ginger to the jar, using a canning funnel if you have one. order sushi online el pasoPour in the vinegar mixture (it should completely cover the ginger).food delivery london after midnight Cover the jar with its lid, allow to cool completely, and refrigerate. sushi online fortalezaThe ginger will be ready to eat after several hours.japanese sushi rice mixing bowl

Pickled ginger will keep in the refrigerator for up to 6 months. Try adding the ginger to stir-fries, vinaigrettes, fruit salads, and green salads. how to roll sushi fashion sandwichesUse it in marinades for roasted meats and fish. buy sushi gingerOr layer it in sandwiches (especially Vietnamese banh mi) or in shrimp summer rolls with fresh herbs and rice noodles. nutrition information (per serving): per 2 Tbs., Calories More Recipes Like This Cookbooks, DVDs & More Check out all cooking Books & DVDs Wel-Pac Pickled Ginger, 326 g A screw-top jar containing 340g of shredded red pickled ginger. Known as ‘Shoga’, Shoga is used as an accompaniment to sushi, meats, and rice. A great intense flavour. Ginger, Water, Salt, Acetic Acid, Citric Acid, Potassium Sorbate (Preservative), Red-40.

Excellent product, great to add to katsu curry!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. A study published in 2004 in "Biofactors" found that ginger contained over 50 different antioxidants, among them gingerol. The researchers found that ginger's antioxidants had strong scavenging effects, potentially providing crucial protection to your body. Antioxidants are natural compounds that can potentially help prevent or delay harm to your body's cells. Pickled ginger is made by exposing thin slices of young ginger to a pickling solution, a blend of vinegar, sugar and salt. Traditionally, kombu, a dried seaweed, is also used to provide extra flavor. Because 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.

A 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. What Are the Benefits of Pickled Ginger?