The pickled ginger comes with sushi. Ever wonder why some of it sports a pink tint and some a more natural-looking beige? Prepare to be amazed.
Because it looks nice! Yes, presentation is one of the pillars of sushi culture. The little plastic grass decoration thing will be separating the wasabi from, yes, the pickled ginger. It’s simply the custom. In restaurants, sushi chefs stock either natural pickled ginger or ginger dyed pink artificially or with beet juice, oftentimes depending on the color of servingware used. But plenty of places don’t even give it that much thought — whatever color your ginger is, it’s more or less the same thing.
Pink ginger does exist in nature — younger ginger roots have a pink tint that is enhanced by pickling. But chances are that the pink ginger in the jar of brine you’re holding just had a little work done.
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