Nancy Singleton Hachisu – Pickled Ginger Recipe

Instead of merely presenting various recipes from traditional kitchens, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen includes an authentic view of Japanese life. Through full-color photographs and the backdrop of different products, Nancy Singleton Hachisu documents the day-to-day operations of the people and places required to make recipes like these possible, from barrel makers to morning pickle markets. This is a book about community, seasonality as the root of preserved food, and ultimately why both are relevant in our lives today, and these methods are easy to integrate into any existing cooking repertoire.


• 2 pounds (1 kg) fresh summer gingerroots
• 2 tablespoons sea salt
• 3 cups (750 cc) brown rice vinegar
• 2 cups (400 g) organic granulated sugar


1. Scrape off the ginger peel by running the edge of an upside-down spoon across the surface. Slice each root as thinly as possible with a razor-sharp knife or mandoline, trying to maintain the interesting natural shape of the ginger. Place the slices in a medium-sized bowl. When you have cut up about half of the ginger, toss in half of the salt and massage gently with your hands to distribute. Let sit for an hour or so and continue cutting the second half of the ginger (follow the same steps for the second half as you followed for the first; salting the first half while you cut the second helps avoid any discoloration of the roots).

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