Blushing pink ginger (Hajikami su-zuké) from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Needs to mature at least 2 hours.

  • jenburkholder on November 03, 2022

    Very nice, exactly what you want from pickled ginger. May want to bump up the sugar a bit for the American palate. However, mine didn’t blush pink, despite using young ginger. Too bad, still delicious!

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