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This recipe is classed as easy

Rating 3.41 / 5 (46 votes)

Prep time:
15 min, plus 3 days marinating
Cook time:
1 min
makes 450g jar

This fiery, refreshing traditional sushi accompaniment is easy to make at home, as Angela Nilsen shows


1. Peel the ginger with a vegetable peeler, then slice crossways as thinly as you possible can, preferably using a mandolin (or a very sharp knife).

2. Tip the ginger into a small saucepan of boiling water, bring back to the boil, then boil for 1 minute. Drain into a sieve, cool under running cold water and drain again.

3. Spread the ginger out on a baking sheet or board lined with kitchen paper and pat dry. Lay the slices in a shallow dish.

4. Put the rice vinegar, sugar and salt in a small saucepan. Warm over a low heat until the sugar has dissolved. Colour the pickling liquid very lightly with a few small dabs of paste food colouring or a few drops of liquid red food colouring, until pale pink. Pour over the ginger and leave to cool.

5. Once cold, transfer the ginger to a sterilised jar. Pour over enough syrup to completely cover the ginger. Seal and label the jar. Allow to marinate in a cool place for 3 days so the flavours can develop. The ginger will then keep in the fridge for 2-3 months.

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Latest Comment


I love japanese ginger for sushi it really cleanses the pallet and prepares you for the next bite!!! I will defo be trying this as i like it so much and it sounds easy to make.....

BelindaM68421 BelindaM68421  Posted 05 Sep 2011 7:24 AM

Its look very easy I will try it as there is plenty of fresh ginger now-

kolokeyK9834 kolokeyK9834  Posted 28 Sep 2010 3:49 PM