Sushi ginger preserving liquid foam
The preserving liquid of sushi ginger, whether home-made or store-bought, has too much flavour to just throw away, a perfect Waste to Taste component!
In this recipe we use Miyame Japanese White Sushi Ginger (Gari). Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Allergens and dietary requirements
- Soy
- Vegan
Ingredients
200
ml
preserving liquid from the ginger1.5
g
soy lecithinPreparation method
Using a hand-held blender, mix the liquid with the soy lecithin.
Create a foam by holding the hand-held blender at the surface to beat air into the mixture.
Serving suggestions
- As a component in a tuna or salmon composition.
- As a component in a langoustine composition.