This recipe comes from the Book of Sushi by Kinjiro Omae and Yuzuru Tachibana. Thoroughly wash and salt 225g.of fresh ginger root.After letting stand for a day, it is washed again and placed in a marinade made of 1 cup rice vinegar, 7 Tbsps water, and 2 1/2 tsps Sugar. Allow the ginger to marinate for 1 week. It will turn pink. Drained, covered and refridgerated, Gari will keep for months. It is sliced thin to be served with sushi. I've tried and it works pretty well. Enjoy Mike
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