Gastronomixs

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. Below is a Waste to Taste component in which the liquid is used as a basic ingredient for a foam.

Sushi ginger preserving liquid foam

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Ingredients

200

ml

sushi ginger preserving liquid

1.5

g

soy lecithin

Preparation 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.

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