Rice accompaniments are rice thieves

Fresh ginger has started appearing in stores, hasn't it! I'm so excited to make gari (pickled ginger)♪
Do you all like ginger? What are your favorite rice accompaniments?

Today, as a huge ginger lover, I want to talk about rice accompaniments!

Rice Accompaniment Ranking

What is popular in the world right now?
I was browsing the app "macaroni", where you can find food trend information and easy recipes every day.

The set of seasoned seaweed and raw egg, which is almost always found at breakfast in Japanese inns, took 1st and 2nd place! I see.

My top recommendation, ginger... unfortunately, it didn't make the ranking💦

I was curious about what the popular seasoned seaweed products were, so I looked it up and found that a product called "
Paripari 120" from a manufacturer called Ohno Nori was the most popular!

↓ Top 10 popular roasted seaweed

The differences between seasoned seaweed and roasted seaweed, and their nutritional aspects are as follows.

Seasoned seaweed is used for various purposes such as a rice accompaniment, for rice balls, and as a snack with alcohol, and is characterized by its rich sweet and savory flavor.
On the other hand, roasted seaweed is processed only by roasting, giving it a simple, fragrant quality, and there are differences in texture and usage.

In terms of nutrition, seaweed is low in fat, high in protein, and rich in vitamins and minerals (especially iodine), so health benefits can be expected.

How to make gari

Now, let me write about my top recommendation, gari.

Gari is often associated with sushi, but I love ginger, and I started making it with fresh ginger last year.
I also like the warm, tingling sensation you get when you drink tea while the taste of gari is still slightly lingering in your mouth, and sometimes I even have gari and tea as a snack.

It also has intestinal regulating properties, is easy to make, and you can adjust the taste to your own preference, so if anyone is interested, please try making it yourself!

I will post a link to a YouTube video where you can see the recipe by "Sushi Samurai" Hirotoshi Ogawa.

[Ingredients]
Fresh ginger: 3 medium pieces, 200g–300g
Vinegar (rice vinegar recommended): 200cc *Any vinegar you like is fine!
Sugar: 100g *Adjust to your preference! It's fine to use much less.
Salt: 10g

How to make minced ginger (Momoya style)

Since you only use a small amount of ginger at a time, have you ever had trouble figuring out how to store the rest?

When fresh ginger isn't in season, I tried making something like Momoya's minced ginger. It's recommended because it turns out delicious even if you eyeball the measurements!
I'll leave a link to a helpful video here. It's easy to make, so please give it a try.

[Ingredients]
Minced ginger: 2 packs (half the amount is also fine)
Chicken bouillon powder: 2 tsp
Vinegar: 2 tsp
Salt: 2–3 pinches
Sesame oil: 1.5 tsp
Rice oil: about 7 tsp (about 5 times the amount of sesame oil) *The type and amount of oil are up to your preference.

Recommendation for Chirimen Sansho (dried young sardines with Japanese pepper)

Lastly, I apologize for this being a super personal recommendation, but there is a brand of Chirimen Sansho from Kyoto that is very delicious, so please let me introduce it!

It's "Takimono Ebisu".It's just the best!!

They ship nationwide, so if you're wondering what to treat yourself to, please try ordering some✨

When I have this, I want to make proper side dishes, so I enjoy using a wonderful site called "Shiro Gohan" (White Rice) for side dish inspiration and trying to make things I don't usually cook.

I've only been cooking for myself for the past year or two, but enriching your diet really makes you feel fulfilled.
I am grateful for a body that has the energy to cook and a body that can eat.