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Myoga Amazuzuke (Sweet Pickled Japanese Ginger)
Lucky enough to get Myoga? Make this refreshing Myoga Amazuzuke (Sweet Pickled Japanese Ginger) - our favorite pickle in the summertime!
Prep Time
5
mins
Cook Time
5
mins
Pickling Time
2
d
Total Time
2
d
10
mins
Course:
Side Dish
Cuisine:
Japanese
Keyword:
myoga
Servings:
2
Calories:
16
kcal
Author:
Namiko Chen
Ingredients
10
myoga ginger
(1.8 oz, 50 g; you can add more as long as they are covered with the pickling solution; Read more about substitute in the blog post)
Amazu (Sweet Pickling Solution)
¼
cup
rice vinegar (unseasoned)
2 ½
Tbsp
sugar
½
tsp
kosher salt (Diamond Crystal; use half for table salt)
US Customary
-
Metric
Instructions
Gather all the ingredients. Rinse and cut off the ends of myoga ginger.
In a small saucepan, combine rice vinegar, sugar, and salt.
Bring it to a boil over medium heat and let the sugar dissolves completely.
Pour hot Amazu over myoga ginger in an air-tight jar. Once cool, cover and refrigerate for at least 2 days.
2-3 days later: Myoga gingers now have a beautiful color. Serve it as an accompaniment to brighten up your meals. (More ideas in the blog post)
To Store
You can keep it in the air-tight container and store in the refrigerator for up to 2 weeks.
Nutrition
Calories:
16
kcal
·
Carbohydrates:
4
g
·
Protein:
1
g
·
Sodium:
56
mg
·
Potassium:
60
mg
·
Fiber:
1
g
·
Sugar:
3
g
·
Vitamin C:
1
mg
·
Calcium:
8
mg
·
Iron:
1
mg