Fantastic ode to ginger, Kaki-san!

I think ginger is quintessentially an Asian (East/South East Asian) favourite. Some years ago, we were at a cooking show where a Masterchef was showing off cooking skills where he cooked a soup to be served for the winter. It was plain vegetable soup in a broth, and my wife suggested how about adding thinly sliced ginger in the broth to spike it; the Masterchef replied that it was not quite Western style to do that for the broth he was cooking, perhaps it was an Asian favourite.

The first time I tasted "Gari", the delicious pink coloured pickled ginger served with sushi, I was thinking how close it was to slices of pickled ginger we ate as children in Bengal.

Associate Professor of Epidemiology and Environmental Health at the University of Canterbury, New Zealand. Also in:

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