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Marusho Amazu Shouga, Pickeled Ginger Sweet 60g
Marusho Amazu Shouga, Pickeled Ginger Sweet 60g
- Sweet and tangy flavor profile derived from traditional amazu (sweet vinegar) pickling.
- Features thinly sliced ginger with a characteristic crisp and refreshing texture.
- An essential complement designed to refresh the palate between different culinary experiences.
- Packaged in a compact 60g size, ideal for individual servings or convenient storage.
Unleash the flavor of Japan & Korea: Marusho Amazu Shouga, Pickeled Ginger Sweet 60g!
Artisanal Japanese Pickling Tradition
Marusho Amazu Shouga is a premium sweet pickled ginger crafted using time-honored Japanese methods. Utilizing only high-quality, select ginger roots, the shouga is thinly sliced and delicately marinated in a specialized amazu (sweetened vinegar) solution. This careful preparation ensures a satisfyingly crisp texture while preserving the natural sharpness of the ginger, resulting in a vibrant and authentic Japanese delicacy that elevates any meal.The Perfect Balance of Sweet and Zest
The flavor profile of this Amazu Shouga offers a sophisticated interplay between stimulating zest and refreshing sweetness. The initial bite provides a characteristic, subtle warmth from the ginger, which is immediately softened and complemented by the mild, sugary notes of the vinegar marinade. This unique combination creates an invigorating yet harmonizing taste, designed specifically to refresh the palate without overpowering other delicate flavors.How to Enjoy
This traditional delicacy is ready to serve immediately upon opening, requiring no preparation. The most classic use is as a necessary accompaniment to sushi and sashimi, where it acts as a palate cleanser between different pieces of fish, enhancing the appreciation of individual flavors. It can also be finely chopped and integrated into dressings, used as a vibrant garnish for bowls, or served alongside robust grilled meats to provide a refreshing counterpoint.Best Before, Important Information
MHD: 30.11.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 221 kj / 52 kcal |
| Fat - of which saturated |
0.5g 0.1g |
| Corbohydrate - of which sugar |
13g 11g |
| Protein | 0.5g |
| Natrium (Salt) | 3g |
Water, Ginger 38%, Salt, Distilled Vinegar, Acidity Regulators (E260, E330, E296), Sweetener (E960), Sorbitol, Flavour Enhancer (E621), Vegetable Extract (Red Cabbage), ETHANOL
Details & Importer
Manufacturer: Marusho
JIK GmbHSiemensring 9147877 WillichDeutschland
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Often bought together
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Frequently asked questions
How should Marusho Amazu Shouga be prepared before being served with sushi or sashimi?
It is recommended to lightly drain the ginger slices of excess pickling liquid (amazu) before placing them on the serving plate to prevent the liquid from affecting other foods.
Is it appropriate to heat this sweet pickled ginger, such as adding it to a stir-fry or soup?
This ginger is primarily intended for cold or ambient temperature use as a garnish or palate cleanser. Heating it may soften the texture and dull the vibrant flavor.
If the amazu liquid is too sweet for a particular recipe, how can the sweetness be subtly tempered?
Rinsing the slices briefly under cold water and then patting them dry can reduce the residual sweetness and acidity without completely removing the intended flavor.
Compared to traditional beni shouga (red pickled ginger), what are the key differences in flavor profile and suitable pairing?
Beni shouga is typically saltier, more vinegary, and often colored red, suitable for heavy dishes like takoyaki or okonomiyaki. Amazu shouga is sweeter, milder, and best paired with lighter fare like sushi or rice bowls.
When incorporating this ginger into a dish like chirashi bowl, should it be chopped finely or used in whole slices?
For integrated dishes, chopping the ginger into fine strips or small dice allows the flavor to distribute more evenly through the rice or ingredients, whereas whole slices are best for simple side serving.
