View Full Version : Ginger question
Does anyone know if there are different varieties of ginger. I never bought it before until I went raw. When I used to eat sushi at the japenese restaurant the ginger that gave us for the top of the sushi looked like a light orange color. The ginger root I bought from the grocery store once pealed is a light yellow color. It still tastes good but seems different. I would like to buy the ginger that is more orange. The texture may be different too, but not sure.
10-27-2006, 12:49 PM
Is it possible that what you tried at the Sushi spot was a cooked and/ or food coloring and seasoning treated version of ginger???
10-27-2006, 01:05 PM
My understanding is that the ginger we eat in Japanese restaurants is pickled and that is what changes the color and taste.
10-27-2006, 01:27 PM
Yes it is somehow pickled and it also has a finer texture so it may have something to do with the pickling process or be a different plant variety.
Color does seem to be important with Oriental food presentation and I know that they do color some of the foods that are too SAD to mention.
10-27-2006, 05:14 PM
the ginger at sushi restaurants is pickled and usually colored.
You can make your own raw version at home, with thinly sliced ginger, then salt the slices and let them wilt (if you don't want them salty, rinse them off after they wilt), then put vinegar and agave on them. For a pink color, add some beet juice. (if you don't want to dirty the juicer for a few drops of beet, just use a little grater and grate the beet then squeeze it out into the ginger).
There is another variety of ginger called galangal, which is what Thai cooking really uses instead of standard ginger.
PS - ginger is so yummy! :p
thank you all so much for the information.
10-31-2006, 04:05 AM
I have seen fresh ginger root at my local farmer's market this past month or more. The skin is not brown and papery, but green and smoother between the segments, with reddish parts, really very beautiful. The farm is owned by a chinese family, and they specialize in Chinese veggies (the BEST baby bok choy, ever!) so maybe if you have a decent sized chinese community in your area you could find it at a market that caters to Chinese clientele (also the cheapest source for young coconut iin my area)
I haven't tried the fresh ginger root yet, but I'm thinking that maybe it will have a finer, less fibrous texture to it. Maybe a milder flavour, too? I will try it and let you know.
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