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Quick and Easy Myoga Amazuzuke Recipe (Sweet Pickled Japanese Ginger)

Myoga Amazuzuke: Sweet Pickled Japanese Ginger

Nothing brings back memories quite like the tangy crunch of pickled ginger, especially when it’s homemade! Myoga Amazuzuke, or sweet pickled Japanese ginger, is not just easy to make, but it also adds a delightful twist to your meals.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Condiment, Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Myoga Amazuzuke
  • 200 g myoga (Japanese ginger) The star of the dish.
  • 100 ml rice vinegar Adds tanginess to the pickling liquid.
  • 50 g sugar Balances the flavors beautifully.
  • 1 tsp salt Enhances flavor and aids in pickling.

Equipment

  • Small Saucepan
  • Clean Jar

Method
 

  1. Step 1: Rinse the myoga under cold water, then trim the ends. Slice the myoga thinly.
  2. Step 2: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until dissolved.
  3. Step 3: Remove from heat and let the pickling liquid cool to room temperature.
  4. Step 4: Place the sliced myoga in a clean jar and pour the cooled pickling liquid over it.
  5. Step 5: Seal the jar and refrigerate for at least 1 hour before serving.

Notes

Store in the refrigerator in an airtight container for about a week. You can also use regular ginger if myoga is unavailable.