Pickled sushi ginger (Gari)

1. Peel the ginger with the edge of a teaspoon and shave it into paper-thin, translucent slices with a vegetable peeler or mandoline.

2. Salt the slices, toss and leave for 30 minutes to draw out the juices.

3. Meanwhile bring the rice vinegar, sugar and water to the boil in a small pan until the sugar dissolves.

4. Put the ginger into a pan of boiling water for 1 minute, drain in a sieve and squeeze well.

5. While still warm, put it into a clean jar and pour over the hot pickling liquid to cover completely.

6. Cool, seal and leave to mature in the fridge for at least 24 hours; serve with sushi, sashimi and onigiri.

Tip: Gari is the palate cleanser between bites – don't put it on the sushi, eat a piece between two pieces instead. Young, thin-skinned ginger turns a pale pink colour; it keeps for months in the fridge.