It’s around this time of year that you start to see young ginger in the market. With its pink or green tips, thin, pale skin and moist, mild flesh, this ginger – also called spring ginger – is very different in looks and flavour from the hard, tan rhizomes with a fiery taste that you can buy year-round.
Most people are familiar with young ginger in pickled form, which is served with sushi because it helps to clear the palate between bites of some of the fattier, more strongly...
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