紅生姜の作り方｜火を使わない簡単レシピ！梅酢の赤い液体はソーダ割り

Hi friends, welcome to Itadakimasu Recipe 🌿 Today, I'm excited to share how to make Beni shoga, that essential sidekick for Japanese dishes. Whether it's yakisoba, okonomiyaki, takoyaki, or gyudon, Beni shoga really makes those dishes shine! ✨ You know, this Beni shoga is actually super easy to make. It's a no-cook recipe, so you won't need any special tools. Its vibrant red color comes from red umezu, a traditional Japanese seasoning. Umezu (umesu) is a byproduct of making umeboshi (pickled plums). It's the liquid that seeps out when plums are salted. This "white umezu" then gets steeped with red shiso leaves to become "red umezu," giving it that distinct red color and unique flavor. And the red liquid left after pickling the Beni shoga? It would be such a waste to throw it away! Turns out, if you mix it with soda, it becomes a refreshing and delicious drink 🥤. Be sure to check out that tip I share in the latter half of the video. I hope you enjoy this little glimpse into my everyday life 🤍 ----------------------------------------------------------------------- [ingredients] 200g young ginger 1 tsp salt 100ml red umezu ----------------------------------------------------------------------- #Benishoga #RedPickledGinger #JapaneseHomeCooking