> wasabi. I would argue with their use of uncolored pickled ginger since
> it looks unappetizing to me but what can you expect from organic nuts?

It is a matter of taste of course but I find carcinogenic artificial food
colouring even more unappetizing.

If ginger is first rubbed with salt it will turn pink in overnight, then
pickeld. It is quite easy to make. The hard part is to find young ginger
that's not woody.

Jukka