Ingredients for 4 Servings

 

Myōga (みょうが / Myōga) 10

Vinegar (酢/ Su) 75 ml
Water (水 / Mizu) 30 ml
Sugar (砂糖 / Satōh) 3 tbsp
Salt (塩/ Shio) 1 tsp

How to Make
1. Split the myōga in half and set them aside.
2. Bring a small pot of water to a boil. Parboil the myōga for about 10 seconds and then remove them to a strainer.

3. To a separate pot, add the vinegar, water, sugar, and salt. Bring the pot to a boil then turn off the heat and let the pot cool to room temperature.

4. Add the myōga to a storage container and pour in the vinegar-water-sugar-salt solution. Cover the container and place it in a refrigerator. It will be ready to use after about 6 hours.

 

 

Recipe Developed by Machiko Tateno

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