"Warren H. Prince" wrote in message
...
Does anyone have a recipe for making your own gari? I've made it in the
past, but want to see if anyone has any other ideas. I know it has to
be sliced paper thin. I have both a commercial meat slicer (which is
what I think I used before) and a cuisinart...

There seem to be quite a few recipes for making your own gari on the net..
http://www.whats4eats.com/recipes/r_pi_gari.html
http://www.citypalate.ca/recipes/con...ckldgingr.html
http://www.recipesource.com/ethnic/a...0/rec0019.html
etc

Since gari is a relatively inexpensive item at my Japanese grocery store I
never bothered
to consider making it myself. I suppose it would be a different matter if I
had alot of
ginger on my hands.

Musashi wrote:
"Warren H. Prince" wrote in message
...

Does anyone have a recipe for making your own gari? I've made it in the
past, but want to see if anyone has any other ideas. I know it has to
be sliced paper thin. I have both a commercial meat slicer (which is
what I think I used before) and a cuisinart...


There seem to be quite a few recipes for making your own gari on the net..
http://www.whats4eats.com/recipes/r_pi_gari.html
http://www.citypalate.ca/recipes/con...ckldgingr.html
http://www.recipesource.com/ethnic/a...0/rec0019.html
etc

Since gari is a relatively inexpensive item at my Japanese grocery store I
never bothered
to consider making it myself. I suppose it would be a different matter if I
had alot of
ginger on my hands.



We live in a rather rural area, and the gari I've found in the stores
was terrible. My own efforts to make it turned out ok (better than the
store bought) but it ended up with a blah color, and wasn't quite as
strong. My recipe required boiling the ginger, and I'm assuming I
boiled too long, but I know I reduced the recipe time by half. Maybe I
sliced the ginger thiner than they expected someone to do at home.
Anyway, thanks for the links. I didn't even think to look on the web.

In article , Warren H. Prince
wrote:

Does anyone have a recipe for making your own gari? I've made it in the
past, but want to see if anyone has any other ideas. I know it has to
be sliced paper thin. I have both a commercial meat slicer (which is
what I think I used before) and a cuisinart...

My wife makes it. She and another woman both believe that eating it
can ward off migraines! Amazing, but she believes it's helpful. She
uses a small little cheese-slicing thing. Japanese at that.

--
///--- Vote for the richest Republican. He understand the common man.

"Warren H. Prince" wrote in message
...
Musashi wrote:
"Warren H. Prince" wrote in message
...

Does anyone have a recipe for making your own gari? I've made it in the
past, but want to see if anyone has any other ideas. I know it has to
be sliced paper thin. I have both a commercial meat slicer (which is
what I think I used before) and a cuisinart...


There seem to be quite a few recipes for making your own gari on the
net..
http://www.whats4eats.com/recipes/r_pi_gari.html
http://www.citypalate.ca/recipes/con...ckldgingr.html
http://www.recipesource.com/ethnic/a...0/rec0019.html
etc

Since gari is a relatively inexpensive item at my Japanese grocery store
I
never bothered
to consider making it myself. I suppose it would be a different matter
if I
had alot of
ginger on my hands.



We live in a rather rural area, and the gari I've found in the stores
was terrible. My own efforts to make it turned out ok (better than the
store bought) but it ended up with a blah color, and wasn't quite as
strong. My recipe required boiling the ginger, and I'm assuming I
boiled too long, but I know I reduced the recipe time by half. Maybe I
sliced the ginger thiner than they expected someone to do at home.
Anyway, thanks for the links. I didn't even think to look on the web.


Most of the commercial gari has food colouring added. There is a place near
here that sells organic gari, it has a pale washed-out look, but tastes
fantastic.

On Thu, 20 Nov 2003 17:29:07 -0800, Gerry wrote:
In article , Warren H. Prince
wrote:

Does anyone have a recipe for making your own gari? I've made it in the
past, but want to see if anyone has any other ideas. I know it has to
be sliced paper thin. I have both a commercial meat slicer (which is
what I think I used before) and a cuisinart...

My wife makes it. She and another woman both believe that eating it
can ward off migraines! Amazing, but she believes it's helpful. She
uses a small little cheese-slicing thing. Japanese at that.

A mandolin, maybe? I think that'd be far easier to use for
gari than a meat-slicer, just because it's on a smaller scale. They
also do a great job with paper-thin slices. We bought a plastic
Benriner brand mandolin at our local Asian grocery for about $15.
It's nowhere near as fancy (or expensive) as professional chefs use,
but it's sturdy enough for most kitchen jobs. It also juliennes very
finely, and does it all much faster and neater than I could with a knife.

Ariane

"Ariane Jenkins" wrote in message
...

My wife makes it. She and another woman both believe that eating it
can ward off migraines! Amazing, but she believes it's helpful. She
uses a small little cheese-slicing thing. Japanese at that.

A mandolin, maybe? I think that'd be far easier to use for
gari than a meat-slicer, just because it's on a smaller scale.

I have a mandolin, but the gari keeps getting caught in the strings, making
it hard to play.

In article , Ariane Jenkins
wrote:

Does anyone have a recipe for making your own gari? I've made it
in the past, but want to see if anyone has any other ideas. I
know it has to be sliced paper thin. I have both a commercial
meat slicer (which is what I think I used before) and a
cuisinart...

My wife makes it. She and another woman both believe that eating
it can ward off migraines! Amazing, but she believes it's helpful.
She uses a small little cheese-slicing thing. Japanese at that.

A mandolin, maybe?

When I mentioned the post to her later she said "mandolin". I didn't
know what it meant, but apparently that's why she uses.

I think that'd be far easier to use for gari than a meat-slicer, just
because it's on a smaller scale. They also do a great job with
paper-thin slices. We bought a plastic Benriner brand mandolin at
our local Asian grocery for about $15. It's nowhere near as fancy (or
expensive) as professional chefs use, but it's sturdy enough for most
kitchen jobs. It also juliennes very finely, and does it all much
faster and neater than I could with a knife.

--
///--- Vote for the richest Republican. He understand the common man.

In article ,
shadow self wrote:

"Ariane Jenkins" wrote in message
...

My wife makes it. She and another woman both believe that eating it
can ward off migraines! Amazing, but she believes it's helpful. She
uses a small little cheese-slicing thing. Japanese at that.

A mandolin, maybe? I think that'd be far easier to use for
gari than a meat-slicer, just because it's on a smaller scale.

I have a mandolin, but the gari keeps getting caught in the strings, making
it hard to play.

If you want to slice like that, use a guitar. :-)

It's intended for softer foods though.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Gerry wrote:
In article , Warren H. Prince
wrote:


Does anyone have a recipe for making your own gari? I've made it in the
past, but want to see if anyone has any other ideas. I know it has to
be sliced paper thin. I have both a commercial meat slicer (which is
what I think I used before) and a cuisinart...


My wife makes it. She and another woman both believe that eating it
can ward off migraines! Amazing, but she believes it's helpful. She
uses a small little cheese-slicing thing. Japanese at that.

Gerry, would she share her recipe?

In article , Warren H. Prince
wrote:

Gerry, would she share her recipe?

This first is the one she actually does. The "quick one" she calls it.
The second one she has queued to try, but has yet to try; if you do,
please report.

She got this from "The Joy of Japanese Cooking", Kuwako Takahashi, pub
Shufunotomo, Japan '86. (English language and in print I believe.)

Sweet Pickled Ginger (Gari)

1/4 lb. ginger root

Sweet Vinegar:
1/2 cup vinegar
2 tablespoons sugar
1/4 teaspoon salt

1. Peel the ginger root and slice it paper thin--thinner than 1/16"
(2mm). Thick slices do not absorb the taste and are not pliable enough
to make good eating. (I use a Japanese vegetable hand slicer).

2. Place in a pot, cover with water and bring to a boil. Boil 1
minute and drain into a colander. Put into a sterilized jar.

3. Boil the vinegar with the sugar and salt.

4. Remove from the heat and pour over the ginger slices. Marinate for
at least 1 hour--one day is better. IN a refrigerator this will keep
indefinitely.

---

This one is from Japanese Cooking by Emi Kazuko, pub. Hermes House,
London, 2002.

Homemade pickled ginger

200g/7 oz. fresh root ginger or ginger shoot

5-10 ml/1-2 tsp salt
250 ml/8 fl oz/1 cup rice vinegar
120 ml/4 fl oz/1 half cup water
45 ml/3 tbsp sugar


1. Peel the fresh root ginger thinly or scrape the ginger shoot.
Lightly rub salt on to the peeled ginger and leave for 24 hours.

2. In a small bowl, mix the vinegar, water and sugar, and stir until
the sugar has dissolved. Rinse and drain the ginger and add to the
vinegar mixture. Leave to marinate for a week. (The ginger will turn
pinkish in the vinegar mixture.) To use, slide the ginger thinly along
the grain, cutting only as much as you require.

--
A Dictionary of Japanese Food, Ingredients & Culture by Richard Hosking
(Tuttle, '97). All anybody needs to know about plumbing the depths of Japanese
food; a cuisine far more vast than sushi.