A favorite garnish for sushi and delicate fish or shellfish dishes. Sweet and spicy, these slices can also add a nice zing to salads and sauces. If at all possible, try to find young ginger as it will not be as fibrous.

Peel and thinly slice:

Pack into a clean quart jar. Bring to a boil in a large saucepan:

Pour over the ginger. Let cool, cover, and refrigerate for at least 1 week and for up to 3 months.

This brightly hued pickle is commonly served with Okonomiyaki and Yakisoba.

Bring a large saucepan of water to a boil. While the water heats up, peel and slice into ⅛-inch-thick rounds:

Stack the ginger rounds and cut into ⅛-inch-thick matchsticks. Blanch the ginger in the water for 30 seconds, then drain well. Transfer the ginger to a clean pint jar. If available, add:

Bring to a boil in a small saucepan:

Pour over the ginger, cover, let cool completely, and refrigerate. Let sit for at least 1 day. Store refrigerated for up to 2 months.