词条 | Gari (ginger) |
释义 |
When traditionally prepared, gari typically has a pale yellow to slightly pink hue from the pickling process. Only very young ginger will develop the slight pink tint naturally.[1] Many brands of commercially produced gari are colored pink, artificially or naturally, often by using E124 or beet juice, either to intensify the existing pink color or because the ginger used was too mature to turn pink upon pickling.{{fact|date=June 2018}} Being a prepared form of ginger, gari has minor anti-microbial properties, which may be useful when consuming raw food.[2] See also{{portal|Food}}
References1. ^{{cite news|title=Pickled Ginger|publisher=About.com|author=Setsuko Yoshizuka|url=http://japanesefood.about.com/od/sushiforbeginner/r/gari.htm|accessdate=2012-10-18}}. {{Ginger Plant}}{{Sushi}}{{DEFAULTSORT:Gari (Ginger)}}2. ^{{cite web|url=http://www.sushifaq.com/sushi-sashimi-info/additional-sushi-information/|title=Detailed Frequently Asked Questions — Beyond The Basics, Making Sushi at Home, and Where to Find Sushi Grade Fish|accessdate=2013-02-24}} 3 : Japanese pickles|Sushi|Ginger |
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