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.


Ingredient Group A
Shin shōga (新ショウガ / Shin shōga) 400 g
Granulated sugar (グラニュー糖 / Guranyūtōh) 200 g
Honey (はちみつ / Hachimitsu) 100 g
Coarse salt (粗塩/ Arajio) Pinch
Cinnamon stick (シナモンスティック / Shinamon sutikku) 1
Cloves (クローブ / Kurōbu) 10
Red pepper (赤唐辛子 / Aka-tōhgarashi) 2 (Seeded)


Lemon juice (レモン汁 / Remon jiru) 100 ml

How to Make

1. Grate the shin shōga with the skin on.
2. Transfer the grated shin shōga to a pot and add all of Ingredient Group A. Mix and set aside for about 30 minutes. After about 30 minutes, you should see that the contents of the pot have become watery. Bring the pot up to a boil and keep it there for about 10 minutes before reducing to low heat to simmer.
3. Place a strainer into a mixing bowl. Line the strainer with a paper towel. Pour the contents of the pot into the strainer. Fold the edges of the paper towel down onto the top of the contents. Use a spatula to press down on the contents of the strainer to squeeze out the liquid. This is your shin shōga ginger syrup. Remove the strainer.
4. Add the lemon juice. This will cause the shin shōga ginger syrup to take on a pink tinge. Combine quantities of the syrup with 3 to 4 times as much water, soda water, or hot water to make shin shōga ginger ale. The shin shōga ginger syrup will keep for about three months in a refrigerator.

Machiko Tateno tsukemono
Recipe Developed by: Machiko Tateno