A sunny sushi bar in spring when you have all the time in the world. Crisp ginger snap, floral lift, a little chest-warmth, clean tang that refreshes your palate.
Serve with hand rolls and rice bowls, plate with sashimi and on poke, cut through rich pork belly or grilled salmon, lift cold sesame noodle salads and cabbage slaws, tuck into sandwiches and bao, scatter on a seafood platter, finish roast veg when they need sparkle.
We slice young ginger paper-thin so it eats crisp and snappy, then bathe it in rice vinegar with just enough sweetness to round the edges. The result is bright and aromatic with that gentle ginger glow you chase between bites. It clears the palate, lifts rich flavours and gives salty or spicy dishes a clean, zesty high note. Keep a jar in the fridge and use it like a reset button for your plate.
We’re known to eat this standing at the fridge straight out the jar, but this mostly gets a heavy workout in our house on grilled salmon belly and rice bowls. Also great with noodle salads and fruit in the summer, and even with cheese and crackers. A few slices in a lemon and honey drink when you’re feeling rough or cold works wonders!
200gm
Gluten free and vegan
Store in the fridge for best crunch. Keeps for AGES.
Made with love by us on Kaurna Country in Australia.
A sunny sushi bar in spring when you have all the time in the world. Crisp ginger snap, floral lift, a little chest-warmth, clean tang that refreshes your palate.
Serve with hand rolls and rice bowls, plate with sashimi and on poke, cut through rich pork belly or grilled salmon, lift cold sesame noodle salads and cabbage slaws, tuck into sandwiches and bao, scatter on a seafood platter, finish roast veg when they need sparkle.
We slice young ginger paper-thin so it eats crisp and snappy, then bathe it in rice vinegar with just enough sweetness to round the edges. The result is bright and aromatic with that gentle ginger glow you chase between bites. It clears the palate, lifts rich flavours and gives salty or spicy dishes a clean, zesty high note. Keep a jar in the fridge and use it like a reset button for your plate.
We’re known to eat this standing at the fridge straight out the jar, but this mostly gets a heavy workout in our house on grilled salmon belly and rice bowls. Also great with noodle salads and fruit in the summer, and even with cheese and crackers. A few slices in a lemon and honey drink when you’re feeling rough or cold works wonders!
200gm
Gluten free and vegan
Store in the fridge for best crunch. Keeps for AGES.
Made with love by us on Kaurna Country in Australia.
