It's a sushi platter staple: small, pink slivers of pickled ginger. Called gari in Japanese, the name is meant to mimic the sound of a knife cutting through ginger. Gari is a type of amazuzuke ...

Peel and cut the celeriac into 1cm chunks and place in a pan. Cover with cold water, add the vinegar and boil until soft. Drain well and pat dry. Heat a tablespoon of the oil in a pan and when hot ...

Learn how to make your own pickled ginger to enjoy with sushi. It's easy and keeps in the fridge for a month – you can also add radishes for a pink hue Gluten-free Low fat Put the ginger in a ...

Most people are familiar with young ginger in pickled form, which is served with sushi because it helps to clear the palate between bites of some of the fattier, more strongly flavoured types of fish.