[Sca-cooks] candied ginger

Audrey Bergeron-Morin audreybmorin at gmail.com
Tue Feb 24 09:32:22 PST 2009

> coloring is added to enhance that. I note that the past, oh, five or six
> times I've eaten sushi the pickled ginger seems to have been made without
> the pink coloring, so the ginger was mostly sort of cream-colored, with only

Yup, and the one we had in Japan was beige too. Local sush chains are
also catching up.

More information about the Sca-cooks mailing list