The rarest ginger is cultivated in the prefecture of Kôchi - KOGANE
It has much more flavour and aroma than Chinese ginger, more punch and vivacity. Its juice is a beautiful yellow color. Spicier and more aromatic, it is the most sought after ginger juice in Japan. After harvest, fresh ginger is stored for a minimum of 2 months at 14 °C to remove residual moisture.
It can be stored for up to a year. 2 cm of the stems are left on the bulbs when harvesting. The rest of the stem falls off during drying, a sign that the residual moisture has gone. Storage at 14 °C (70-80% humidity) prevents the stem regrowing, stabilises the ginger and stops alteration of the taste, colour or freshness.
Kogane ginger has a very special pigment and is particularly rich in anthocyanin.
You’ll discover – or rediscover – all the flavour and quality of an age-old gastronomy which is both simple and top of the range : Japanese gastronomy.
The elaboration of the products and articles carefully and lovingly chosen by Nishikidôri Market – almost all of them natural, without additives, preservatives or colour – follow Japanese tradition to the letter. To the greatest satisfaction of chefs throughout the world... and now yours !
Already available or coming shortly:
sauces & soya salt, seeds, sesame oils & pastes, wasabi, moon salt, vinegars, seaweed (oboro kombu, shirahita kombu), rice, soba, udon & ramen noodles, sakura cherry blossom, sakes, shôchû, liqueurs, whisky, umeshu, miso, tofu, outstanding teas, dried plums (Umeboshi), dehydrated stock & stock bases, berries & spices, authentic juices & marmalades, sauces & seasonings, sugar, kitchen knives, Japanese lacquerware.