Pickled ginger is made from young ginger, which is usually available from mid-spring to mid-summer. With its pink or green tips, thin, pale skin and moist, mild flesh, this ginger – also called ...

When I see a beautiful hand of ginger at the grocery store, I can’t resist the urge to bring it home. Then, no matter how much fresh ginger a recipe calls for, I can never use up that whole ...

In this recipe, we use Japanese beni shōga (ginger pickled in plum vinegar), the sort you might add atop okonomiyaki, plus its brine to add a punchy twist. If you prefer subtler color and flavors ...