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Young Hawaiian Ginger
Inventory, 30 lbs : 2.62
This item was last sold on : 04/11/21
Young Ginger is a knobby, multiple branched rhizome found in many different shapes and sizes growing up to ten centimeters in length. The skin is devoid of the rough callousness that is found in mature ginger and is so thin that it can easily be removed by hand. The skin is also smoother and has a light cream-colored to tan base with some darker brown spots and pink blushing around the tips. Underneath the skin, the ivory to cream-colored flesh is almost fiber-free and is juicy, swollen, and crisp. Young Ginger is aromatic and tender with a mildly peppery, floral, and sweet taste.
Young Ginger is available in the spring and early fall.
Young Ginger, botanically classified as Zingiber officinale, is the immature, underground rhizome or root stem of a tropical herb that can grow up to one meter in height and belongs to the Zingiberaceae family along with cardamom and turmeric. Also known as Spring Ginger, the young rhizomes are harvested approximately six months after planting and are favored for their subtle flavor and delicate texture. Young Ginger is highly perishable and cannot be shipped long distances, so it is mainly localized to the areas it is cultivated in.
Ginger is one of the world’s oldest known medicinal foods and is used to ease nausea and indigestion. It is also known as an anti-inflammatory and contains vitamin C, fiber, iron, and potassium. The nutritional content of Young Ginger is less than the mature rhizome that is left in the ground for up to a year longer, allowing the root to develop its medicinal compounds better. Ginger’s primary compounds are zingerone, shogaol, and gingerol, the amounts of which differ depending on geography, time of harvest, and processing.
Young Ginger is best suited for raw applications as its flavor is mild and less pungent than the mature rhizome. The flesh does not need to be peeled and can be thinly sliced or minced and added to stir-fries, whisked into salad dressings, stirred into kimchi or pickled carrots, tossed into salads, or mixed into soups and stews. Young Ginger can also be candied, steeped with sugar and water to make a simple syrup that can be used in granitas and sorbets, or used to flavor cocktails, wine, and kombucha. Young Ginger pairs well with plums, cranberries, corn, kale, arugula, scallions, sauces such as fish sauce, soy sauce, and oyster sauce, rice vinegar, noodles, and rice. The rhizome will keep up to one week when stored in a paper bag in the crisper drawer of the refrigerator. It can also be sliced thinly and frozen for extended use.
Pickled Ginger root, called "gari" in Japanese, is commonly made from Young Ginger that is soaked in a rice vinegar and sugar mixture. This blend causes the cream-colored Young Ginger to turn light pink and is used as a palate cleanser at Japanese restaurants. Gari is often meant to be consumed in between eating pieces of nigiri to allow the consumer to taste the different flavors between the fish fully.
Young Ginger is native to tropical Asia and has been cultivated since ancient times. The first record of Ginger dates back to around 2000 BCE, and Arab traders introduced to rhizome to Rome and Greece. It wasn’t until the middle ages that Ginger gained popularity outside of the Mediterranean and Spanish explorers brought the root to the new world in the mid-1500s. Today, Young Ginger is widely cultivated across the world and is available through local markets in Asia, Southeast Asia, Australia, Africa, the Caribbean, and in North, Central, and South America.
Restaurants currently purchasing this product as an ingredient for their menu.
|Jack Monaco Creative Consulting||San Diego CA||619-318-2633|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Cal A Vie||Vista CA||760-945-2055|
|InterContinental Vistal Kitchen||San Diego CA||619-501-9400|
|Prager Brothers (Encinitas)||Encinitas CA||760-704-8441|
Recipes that include Young Hawaiian Ginger. One is easiest, three is harder.
|A Peek into My Kitchen||Young Ginger Pulao|
|Port and Finn||Chamomile and Ginger Popsicles|
|My Wok Life||Asian Soy Sauce Young Ginger Chicken|
|The Bojon Gourmet||White Nectarine Prosecco Sangria with Ginger and Elderflower|
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Takashimaya Basement Food HallNear Shinjuku, Tokyo, Japan
About 648 days ago, 7/04/19
Sharer's comments : Takashimaya Food Hall and Market source fruits and vegetables grown in Japan and abroad.
Takashimaya Food Hall and Market
Takashimaya Basement Food HallNear Shinjuku, Tokyo, Japan
About 649 days ago, 7/03/19
Sharer's comments : Fresh fruits and vegetables from all over Japan and Asia