I tried picking and arranging menu using 'Iwashita pickled elemental powder type' that reproduced pickling liquid of 'Iwashita Shinsei ginger'
Iwashita Food's signature menu, '
Iwashita pickled powder type｜New ginger from Iwashita
https://iwashita.co.jp/products/shinshoga/ss_042.html
'Iwashita pickled powder type' is a light pink package.
Each bag contains 3 capsules of Iwashita pickles, and you can make 200g of light pickles per packet.
It's about this size compared to the iPhone 11 Pro.
In addition to salt and sugar, the raw material contains ginger powder to reproduce the taste of pickled ginger.
Calories are 13 kcal per packet.
The three sachets of Iwashita pickled inside were simple silver packs. As it is divided into small packs, it is easy to use and easy to store.
The back of the package had instructions on how to make lightly pickled vegetables, so I tried making lightly pickled vegetables.
◆I tried making lightly pickled cucumbers, carrots and radishes
First, make a light pickle using a cucumber, carrot, radish and 1 pack of pickled Iwashita.
Cut vegetables into a size that is easy to eat.
Put 200 g of the cut vegetables in a clean plastic bag.
Put one pack of pickled Iwashita into the bag.
The powder is slightly pink. The powder that had been melted with the water of the vegetables had a deep pink color.
Be careful...
Cool in the refrigerator for 1 hour.
It's like this when soaked for 1 hour. Cucumber and carrot do not change much in color...
Comparing the radish before pickling (left) and the radish after pickling (right), the radish after pickling turned slightly pink.
When I tried to eat it, it had a strong saltiness, and the editorial staff who tasted it had the opinion that it had a taste like it was not pickled and was well picked. The slightly ginger flavor is also effective, giving it a refreshing taste.
◆I pickled quail eggs
I found some arranging menus on
I put one pack of Iwashita pickles in 200g of quail eggs, and the quail eggs I prepared this time are 55g. Since Iwashita-zuke's pickles are 9g per packet, I tried adding about 2g.
The following is soaked in the refrigerator for 1 hour. The colors haven't changed much...
When eating, it's not too thick or too thin, and it goes perfectly with the salty yolk with just the right amount of salt. In order to firmly add the pink color of Iwashita pickles, it seems that the
◆I tried the lightly pickled potato chips
In the arrangement menu, there was a recommendation of 'sprinkle Iwashita pickles on lightly flavored potato chips,' so I tried it. We will prepare lightly flavored potato chips and 1 pack of pickled Iwashita.
The way to make it is to add an appropriate amount of powder to lightly salted potato chips, close the mouth of the bag and shake it well, so I added about 4 g, which is half of Iwashita pickled vegetables, to 72 g of potato chips.
Close the bag mouth and shake well……
I tried it on a plate to check the contents. It has a slightly sour aroma like ginger or pickles.
If you look closely, the powder is concentrated and there is a dark pink part, so it seems that the powder did not mix very well. When I ate it, the place where the powder was biased became salty. When putting it in the bag of potato chips, it is better to repeat the 'pour a little powder and mix' several times rather than putting the powder all at once.
The place where the powders are evenly mixed has a refreshing acidity, and the taste of the lightly cooked potato chips changes dramatically. The sour taste is just right for sake. Some of the editorial staff who tasted it were so well received that there was a voice saying that 'Iwashita pickled potato chips should be served.'
◆I tried to make ginger-flavored salt-fried noodles with yakisoba and Iwashita-zuke
It can be used for dishes other than pickles, so I arrange yakisoba using Iwashita pickled vegetables. We prepared cabbage, carrots, pickled Iwashita, salted yakisoba, and pork.
The way to make it is by frying the cut vegetables...
After the noodles are fried and seasoned, just before the completion of the salted yakisoba, add about 4 g, which is half of one Iwashita-zuke soup, and mix well.
Complete. I don't really smell pickles or ginger.
Noodles and ingredients are not pink.
When I tried to eat it, the taste of ginger was modest, but the taste of salted yakisoba was slightly sour, and the taste changed to a refreshing taste. The editorial staff who are not good at ginger said it was “easy to eat”. Note that if you add more Iwashita-zuke than the amount listed in the recipe just because you like ginger, the saltiness will be much stronger.
You can purchase 'Iwashita Pickled Elementary Powder Type' at the new ginger online shop in Iwashita and the price is 324 yen including tax.
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in Gastronomic Adventure, Posted by darkhorse_log