Pickled ginger is commonly served with sushi, sashimi, and sometimes even as a side dish to other heavier more substantial entrees. It is a refreshing pickle that cleanses the palate and helps in digestion.
It is simple to prepare.
1/3 lb fresh and young ginger root, peeled and sliced very thinly.
1/3 c Rice vinegar
1/4 c Sugar
1/4 tsp Salt
Blanch the ginger slices in boiling water for about 35 seconds, then remove and drain. In a sterile airtight container, combine all the ingredients, as well as the ginger, and seal. Let stand for 4 hours in a cool place before serving.