Hi all...

First post and delurk... I'm graham from melbourne in australia.

I recently came back from a 3 week holiday in Japan and I noticed that
the gari was white. All the gari I have had in Australia is pink. Does
anyone know why there is this difference?

Cheers,
GW

--
--
Diakon the father, turnip the mother.

GW wrote:

Hi all...

First post and delurk... I'm graham from melbourne in australia.

I recently came back from a 3 week holiday in Japan and I noticed that
the gari was white. All the gari I have had in Australia is pink. Does
anyone know why there is this difference?

Hi Graham. How's the sushi in Mebourne.

The difference is home made vs pre-made, the pink being pre-made with
color added to make it more attractive. I prefer the white, no need
for extra color. The taste between the two varies, sometimes the same.

--
Dan

GW wrote:
Hi all...

First post and delurk... I'm graham from melbourne in australia.

I recently came back from a 3 week holiday in Japan and I noticed that
the gari was white. All the gari I have had in Australia is pink. Does
anyone know why there is this difference?

Cheers,
GW


Dye has been added to the pink stuff. Otherwise, it's the same.

Dan Logcher wrote:
Hi Graham. How's the sushi in Mebourne.

Average... very average. Coming back from Japan, I have realised how
sub-par Australian sushi is. I will stay on the look out however.

The difference is home made vs pre-made, the pink being pre-made with
color added to make it more attractive. I prefer the white, no need
for extra color. The taste between the two varies, sometimes the same.

Ahhh.. thank you for this. I have found that the white gari has a much
better texture, ie. it is not sloppy, the ginger actually retains some
of its fiberous qualities.

GW

--
"Daikon the father, turnip the mother"

GW wrote:
Dan Logcher wrote:

Hi Graham. How's the sushi in Mebourne.


Average... very average. Coming back from Japan, I have realised how
sub-par Australian sushi is. I will stay on the look out however.

With all the Ocean around there, I would have thought there'd be plenty
of interesting items. Is it a lack of Japanese sushi chefs?

Ahhh.. thank you for this. I have found that the white gari has a much
better texture, ie. it is not sloppy, the ginger actually retains some
of its fiberous qualities.

I agree. I prefer the white, non-dyed gari.

--
Dan

PastaLover wrote on Sat, 17 Dec 2005 08:04:39 -0700:

P GW wrote:
?? Hi all...
??
?? First post and delurk... I'm graham from melbourne in
?? australia.
??
?? I recently came back from a 3 week holiday in Japan and I
?? noticed that the gari was white. All the gari I have had
?? in Australia is pink. Does anyone know why there is this
?? difference?
GW

It is probably true that red color will have been added to pink
gari but that's not the whole story. As in
http://homepage3.nifty.com/maryy/eng/gari.htm , pickled ginger
root tends to turn pinkish and fresh ginger root has pink tips.
Possibly, the natural pink color of gari made from "mature"
ginger is rather weak or non-existent tho' the pictures in the
web site look pink enough.

James Silverton.

Dan Logcher wrote:
With all the Ocean around there, I would have thought there'd be plenty
of interesting items. Is it a lack of Japanese sushi chefs?

The fish in Australia is very good, but the sushi is just lacking. I
think it is down to few skilled Japanese Sushi Chefs here. When most
people think sushi they are thinking "sushi roll" stores and not sitting
at a bar... Aji, what's that?

There are a few places that do good standard sushi but nothing that
stands out to me.

GW

GW wrote:
Dan Logcher wrote:

With all the Ocean around there, I would have thought there'd be plenty
of interesting items. Is it a lack of Japanese sushi chefs?


The fish in Australia is very good, but the sushi is just lacking. I
think it is down to few skilled Japanese Sushi Chefs here. When most
people think sushi they are thinking "sushi roll" stores and not sitting
at a bar... Aji, what's that?

I hear ya. I love finding the small shops with the skilled Japanese sushi
chefs who know what its all about.

There are a few places that do good standard sushi but nothing that
stands out to me.

Too bad. Don't loose hope.

--
Dan

?? I recently came back from a 3 week holiday in Japan and I
?? noticed that the gari was white. All the gari I have had
?? in Australia is pink. Does anyone know why there is this

It is probably true that red color will have been added to pink
gari but that's not the whole story. As in
http://homepage3.nifty.com/maryy/eng/gari.htm , pickled ginger
root tends to turn pinkish and fresh ginger root has pink tips.
Possibly, the natural pink color of gari made from "mature"
ginger is rather weak or non-existent tho' the pictures in the
web site look pink enough.

As memory serves the red color used before is now banned because it was either carcinogenic or otherwise not exactly helathy.

I tried to make gari once and yes the ginger turned slightly pink. However, if you cannot get young ginger root forget making it yourself because older root is very woody. It will not get any softer no matter how long you marinete it in vinegar.

Jukka

"Armadillo" wrote in message
newsp.s10u0ikp29ay2f@armadillo...

As memory serves the red color used before is now banned because it was
either carcinogenic or otherwise not exactly helathy.

White and pink gari/shoga is widely available in the U.S.

As memory serves the red color used before is now banned because it was
either carcinogenic or otherwise not exactly helathy.

White and pink gari/shoga is widely available in the U.S.

Maybe they have changed the colouring matter.

On the other hand in Japan the food regulations are probably more strict than in US. For example genetically altered food is more common in US than in Japan or Europe.


Jukka

D. Lutjen wrote:

"Armadillo" wrote in message
newsp.s10u0ikp29ay2f@armadillo...

As memory serves the red color used before is now banned because it
was
either carcinogenic or otherwise not exactly helathy.

White and pink gari/shoga is widely available in the U.S.


I don't know the word "shoga." What's the difference between it and "gari"?

--
Ken Blake
Please reply to the newsgroup

I don't know the word "shoga." What's the difference between it and "gari"?

It seems that shoga is the plant (or root) itself (茗� (�ょ��) Japanese ginger, Zingiber mioga) and gari (�り)is sliced and pickled ginger root.

Jukka

Armadillo wrote:

I don't know the word "shoga." What's the difference between it and
"gari"?

It seems that shoga is the plant (or root) itself (?? (????) Japanese
ginger, Zingiber mioga) and gari (??)is sliced and pickled ginger
root.


Thank you.


--
Ken Blake
Please reply to the newsgroup

"Armadillo" wrote in message
newsp.s14h7my029ay2f@armadillo...

I don't know the word "shoga." What's the difference between it and
"gari"?

It seems that shoga is the plant (or root) itself (?? (????) Japanese
ginger, Zingiber mioga) and gari (??)is sliced and pickled ginger root.

Jukka


Hi Jukka

Shouga and Myouga are two entirely different plants.
Souga is the ginger root in whole or greated form (oroshi shouga).
"Gari" is the sushiya term for pickled shouga slices.

Musashi