Ginger

Ginger in brine - 150 g
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Ginger in brine - 120g
These are thin slices of ginger root in japanese from the young plants in order to obtain a pulp more tender and sweet, and marinated in vinegar and sugar. In the tradition is used between a range of sushi or sashimi, and the next to "clean" the palate.

Ginger in brine wel-pac - 1.5 kg
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Pickled ginger - 190 g
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Ginger, pickled pink - 1.5 kg
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Benishoga (red ginger) - 1.5 kg
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A practical tube of ginger paste ready to be squeezed directly onto your dishes. You can use ginger paste for many of your recipes and it will surely be a great ingredient if accompanied by fish instead of wasabi or even both together.

Ginger and rosa (chopped) in brine - 1.5 kg
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Ginger in brine - 190 g
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Ginger sauce - 180 g
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Ginger paste - 40 g
A practical tube of ginger paste ready to be squeezed directly onto your dishes. You can use ginger paste for many of your recipes and it will surely be a great ingredient if accompanied by fish instead of wasabi or even both together.

Pickled ginger - 1.5 kg
Pickled ginger also called Sushi Ginger Gari. These are thin slices of ginger root, coming from young plants so as to obtain a softer and sweeter pulp and marinated in vinegar and sugar. In tradition it is used between a range of sushi or sashimi and the next to "clean up" the palate.