I wanted to make a sweet and easy to eat "Gari" (sushi ginger) like the kind you find at sushi restaurants...Adjust the amount of sugar to your liking.The ginger absorbs the flavor faster when thinly sliced.These should turn to a lighter pink than the method used without boiling. Recipe by Hokkori-no

My mom's pickled ginger was a bit tough and sour, so I make it with the pickling liquid that I learned how to make after I got married. I enjoy making this each year.If you have leftover pickling liquid, try this:.This pickled ginger shouldn't really be kept a long time (it has moisture); this is something to be made fresh every season. It'll keep longer if you use a clean spoon for every use. Since the ginger is tender, this can be eaten right away.Since the pickling liquid is heated, it takes on the pink color right away. Recipe by Gachamaru

I have been making "gari" sushi ginger since I saw a recipe in a book I borrowed from the library some time ago. After making it many times, I've added my own tricks to make improve the results, to create my own gari recipe.The points that I think are important are:● Bring the sweet vinegar sauce to a boil to take the edge of the sharpness of the vinegar● Boil the ginger to eliminate the slightly grassy flavor it has (If you just boil it for 2-3 minutes, it'll retain the crispy texture).● Use good quality vinegar.This gari recipe is quite sweet. Adjust the amount of sugar to taste. Recipe by Raby

When you see how quick and easy it is to make and how fresh and clean it tastes, you may never go back to the storebought stuff!Select ginger that's dense for its size with smooth peel. That means it's still nice and fresh with high water content (and therefore not so fibrous).

I compared the taste of boiled and unboiled gari made with spring ginger - both had their own unique flavors and were delicious.Adjust the amount of sugar to your liking.The ginger absorbs the flavors faster if it is sliced it as thinly as possible.This gari turned a brighter pink than the boiled version. Recipe by Hokkori-no

We grow wonderful sushi rice here in California, and catch fresh tuna in the ocean nearby, but nobody makes a better sushi dinner than our Japanese neighbors across the ocean. Here is our adaptation of the Japanese dinner recipes for miso soup with home made firm tofu, pickled ginger, zested fresh daikon root, fresh tuna on sticky sushi rice, and tempura fried veggies. Served with freshly made wasabi paste and home made light soy sauce.

Wagyu beef is becoming affordable if you use small quantities. Our butcher sells wagyu filet for $24 a pound. To make nigiri sushi, you use $6 per person, so wagyu beef sushi is only for special occasions.This recipe works with regular filet beef also, if you add a slice of fresh papaya to the beef in the bag to tenderize when slow cooking.Cookpad member Liarraliarra posted this, she is allergic to tuna. Thank you Liarraliarra.For slow cooking, I use the lowest setting in my oven and put the beef in a plastic bag with the air pressed out in a bowl of 164F degree water. Slow cooks the beef, doesnt melt the bag, and makes the beef foodsafe.Served with miso soup, gari pickled ginger, wasabi dip, light soy sauce and freshly grated radishes.

Tofu imitation Japanese crabsticks, called kanikama. I use egg silken tofu for the texture, caviar, dashi and anchovy paste for the seafood flavor, and achiote paste for a natural red color.They came out amazing.I will test these sushi rolls on my friends, not tell them the crabmeat is an imitation of an imitation. I hope they will enjoy them as much as I do.

We like fresh Newport tiny shrimp in our California Sushi Rolls as well as the traditional (imitation) crab meat, I make both at the same time, five of each. Ten sushi rolls for lunch, filling 8” x 8” roasted seaweed sheets. Here is the recipe.

I love stuffing inari with various fillings.Store-bought inari abura-age is fine. The pickled ginger I used was finely chopped. If the ginger is too big, finely chop it to make it easy to mix. Recipe by Shampoo hat

Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist."By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu

I created this dish because I like mixing rice with many different ingredients to make inari sushi.You can use store-bought inari age. I used shiba-zuke (Kyoto-style pickles) this time, but takuan pickles, and crunchy plum pickles were delicious in this dish as well. Please try making this dish with your favourite pickled vegetables. Recipe by Shampoo hat