Amazu-Shouga

Amazu-Shouga is a form of Japanese pickled ginger, used as a condiment or garnish with savoury dishes.

It consists of shavings or thin slices of fresh ginger pickled in Amazu sauce. Amazu sauce is a simple Japanese sweet and sour sauce made from rice vinegar sweetened with sugar (see separate entry.)

The pickled ginger will be a beige or pink colour.

There are three types of Japanese Pickled Ginger: Gari, Amazu-Shouga, and Beni-Shouga. To make, peel 4 to 5 inches of ginger, and cut into very thin slices. Sprinkle the slices with salt; let stand for about an hour.

Meanwhile, make up a batch of Amazu (see entry on Amazu.)

Then blanch the slices of ginger briefly in boiling water, then drain. Put in a jar, completely covered with the Amazu sauce, put lid on jar, and store in fridge, keeping covered with the Amazu at all times. Use up within 6 months.
"Shouga" means "ginger" in Japanese.

Amazu Sauce, Beni Shouga, Gari, Ginger, Pickled Ginger

Amazu-Shouga, Beni Shouga, Gari, Miso-Zuke, Nuka-Zuke, Oshinko, Pickled Daikon Radish, Pickled Ginger, Shio-Zuke, Su-Zuke, Umeboshi, Umezu

Branston Pickle, Bread and Butter Pickles, Caperberries, Capers, Chow-Chow, Cocktail Onions, Cornichons, Deep-Fried Pickles, Dill Pickles, Gardiniera, Godeulppagi Kimchi, Hot-Pickled Mustard Root, Kimchi, Pearl Onions, Pickle Chips, Pickle Juice, Pickled Eggs, Pickled Onions, Pickled Walnuts, Preserved Lemons, Preserved Mustard Greens, Sauerkraut, Yum Yum Pickles

Jams, Jelly, Olives