ginger with sushi?

Question

do you eat this before or after or with your sushi and what is it for

Answer 1

It's a palate cleanser. You eat it between pieces of sushi so you can taste each one individually better.

Answer 2

Quick and easy sushi maki (sushi rolls)

Makes 40



Preparation time less than 30 mins

Cooking time 30 mins to 1 hour






Ingredients
For the sushi:
255g/9oz sushi rice
55ml/2fl oz mirin
340g/12oz sashimi quality tuna, cut into long thin strips
5 sheets nori sushi sheets
1 cucumber cut into 5 long pieces
5 spring onions
3 tsp wasabi paste
to serve:
light soy sauce
Japanese pickled ginger



Method
1. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
2. Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).
3. To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
4. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.
5. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.

Answer 3

Generally speaking, the sushi is dipped into the soy sauce well, and then wasabi paste is applied, if desired. The section of sushi is eaten, and then a sliver of pickled ginger is eaten. But I suppose if you broke the order, they wouldn't deport you.

The ginger acts as a flavor enhancer and a palate cleanser. originally---I am not making this up---it was used to prevent sickness.

Nowadays, sushi-grade fish is free of internal parasites, which can cause intestinal illness in people. Ginger is what's known as a "broad-spectrum" antibiotic; it kills or neutralizes many pathogens, bacteria, and parasites. The scientific aspect of it wasn't known until fairly recently, but Asian cooks knew what worked and what didn't.

Answer 4

Pickled Ginger is typically eaten between different types of sushi/sashimi to cleanse the palate

Answer 5

I like to take a small piece of ginger, a little wasbi and the sushi or maki roll and dip in soy sauce....yummmm

Answer 6

I love the pickled ginger. I always eat it after. I think it is a pallet cleanser.

Answer 7

Both. Ginger provides extra flavor & helps cleanse the palette.

Answer 8

You can eat it in whatever order you like. I keep a big jar in the cupboard and dip into it whenever I feel like it. It's good chopped up in stir fries and mixed into barbecue sauce. I've got a recipe for it and make my own.

Answer 9

I love mine with the sushi!!!

Answer 10

Ginger is gooood! With ,after, whatever! Excites the palate!