
What was I doing, buying pickled ginger at the grocery store? Why, making sushi at home, of course. It's not as easy as it looks. Check out that hideous seaweed monstrosity above!



Anyway, if you have a little more time and some proper instruction, making your own sushi can be fun. [Warning: don't try to do it hungry.] But if you live in New York City—which is to say, with a sushi restaurant on every corner—rest easy, friends. I was determined to get to the bottom of the pickled-ginger-mystery, with a New Year's Resolution of shamelessness burning bright in my heart. I usually hate to be pushy, but I decided it was worth it: I asked the woman at the delivery counter of my local joint [Sushi Tatsu II] if I could please read the ingredients of their pickled ginger. She acquiesced, and the GOOD NEWS IS: it is gluten free.
The BAD NEWS IS: it has aspartame in it. Um, gross? Of course I cannot speak for all sushi restaurants, but I assume most places use the same bulk kind. It comes in an enormous white bucket, like what a young giant might bring to the beach.
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