This drink is commonly enjoyed by plum farmers in Japan as a way to stave off heat exhaustion. In fact, this recipe is from Michiko Futaba, the owner and operator of Mitchan-no-Ume, a plum farm in Wakayama Prefecture, the center of plum production in Japan.
This is the ginger that is served together with sushi. When shin shōga is in season, it is good to prepare this condiment for use during the coming months.
Excellent as a topping for boiled eggs or tofu.
This is the syrup that is the main ingredient for making shin shōga ginger ale. It features a spicy element that provides a little bit of a kick when it is used to make ginger ale.
