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A Weck jar containing Japanese ginger sweet pickles (Myoga Amazuzuke).
4.6 from 5 votes

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 Time5 mins
Cook Time5 mins
Pickling Time2 d
Total Time2 d 10 mins
Course: Side Dish
Cuisine: Japanese
Keyword: myoga
Servings: 2
Calories: 35kcal
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
  • 2 ½ Tbsp sugar
  • ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
US Customary - Metric

Instructions

  • Gather all the ingredients. Rinse and cut off the ends of myoga ginger.
    Myoga Amazuzuke 1
  • In a small saucepan, combine rice vinegar, sugar, and salt.
    Myoga Amazuzuke 2
  • Bring it to a boil over medium heat and let the sugar dissolves completely.
    Myoga Amazuzuke 3
  • Pour hot Amazu over myoga ginger in an air-tight jar. Once cool, cover and refrigerate for at least 2 days.
    Myoga Amazuzuke 4
  • 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)
    Myoga Amazuzuke 5

To Store

  • You can keep it in the air-tight container and store in the refrigerator for up to 2 weeks.

Nutrition

Calories: 35 kcal · Carbohydrates: 8 g · Protein: 1 g · Sodium: 141 mg · Potassium: 60 mg · Fiber: 1 g · Sugar: 7 g · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 1 mg