AMAZU SHOGA (PICKLED PINK GINGER)

      Title: AMAZU SHOGA (PICKLED PINK GINGER)
  Categories: Pickles, Japanese
       Yield: 1 Batch
  
     1/3 lb Ginger, fresh young; large
            -pieces, scraped--look for
            -pieces with a pinkish skin
     1/3 c  Rice vinegar
     1/4 c  Sugar
     1/4 ts Salt
  
   Using a sharp knife or a Beriner cutter, shave the ginger into
   paper-thin slices. In a small, airtight container, combine the
   vinegar, sugar and salt. Blanch the ginger for 30 seconds in boiling
   water. Drain ginger; cool. If desired, reserve the liquid for cooking
   purposes.
   
   Add the cooled ginger to the vinegar mixture; mix well. Store
   marinating ginger in the refrigerator. Pickled ginger can be eaten
   after 24 hours of marinating. It will keep several weeks. Good with
   either sushi or noodles. Add marinade to salads or sauces.

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