We had a craving for sushi recently. The idea was ofc to home-make everything. Except of soya sause, which I have from dear Japanese friend and which is a fermented, organic one. And rice vinegar. We even tried to make wasabi from horseradish – that didn’t turn out so kicky as it should, maybe next time 🙂
Anyhow in the shop our gaze stopped on marinated ginger for sushi – the amount of chemistry in it is overwhelming. But making it was a piece of cake!