• New In
Origin Kochi, Japan
Container Sachet en papier kraft refermable
Usage Ubiquitous in Japanese cuisine and incredibly versatile, this ginger lends itself to numerous uses. Sliced ​​or julienned, it delicately flavors broths, stews, or vegetables. Chopped, it enhances stir-fries, rice dishes, or marinades, while grated, it becomes an essential condiment, easy to mix into sauces or ideal for recipes where you want to fully appreciate its distinctive character, such as stir-fried ginger or dishes with meat or fish. It is recommended to use it with the peel, simply cleaned, to preserve all its aromatic and nutritional richness.

Condiments & spices

Fresh Japanese ginger

Fresh Japanese ginger
7,80 €
7,80 €

Ref. 805

Format

Low stock

Description

Grown without pesticides or chemical fertilizers , this "Tosa Ichi" variety ginger is produced by the Kariya farm in the prefecture of Kochi, Respecting natural rhythms. Certified organic by JAS since 2012, it is carefully cultivated to offer a safe, reliable, and high-quality product. Growing underground, the ginger retains a thin, soft skin, rich in polyphenols, dietary fiber, and antioxidants. It can be consumed without worry and contributes fully to the aromatic and nutritional richness of the product.

Located on the island of Shikoku, Kōchi Prefecture is Japan's leading producer of ginger, and its cultivation is deeply rooted in the local agricultural history. Ginger, native to Southeast Asia, particularly thrives in Kōchi's naturally warm and humid climate, with abundant rainfall and rich soils nourished by vast forests, providing ideal conditions for the development of intensely aromatic ginger.

Japanese ginger differs from the ginger we know in Europe by: a softer fiber , a thinner and more aromatic skin , a more intense fragrance and the possibility of using it on the skin , which is rarer here!

Flavor

An intense and warming flavor, both tangy and fresh. Its aroma is particularly expressive, especially when finely sliced ​​or grated. The skin, even more aromatic, adds depth and a touch of extra complexity.

Conservation

This ginger doesn't like cold or dry environments. It's therefore recommended to store it at room temperature, ideally between 10 and 16°C. For optimal storage, first wrap it in newspaper, then place it in a plastic bag.
Once cut, keep the piece wrapped in newspaper at room temperature, or grate and then freeze in individual portions.

Ingredients & Allergens

100% Ginger

Nutritional Values

View full details
Origin Kochi, Japan
Container Sachet en papier kraft refermable
Usage Ubiquitous in Japanese cuisine and incredibly versatile, this ginger lends itself to numerous uses. Sliced ​​or julienned, it delicately flavors broths, stews, or vegetables. Chopped, it enhances stir-fries, rice dishes, or marinades, while grated, it becomes an essential condiment, easy to mix into sauces or ideal for recipes where you want to fully appreciate its distinctive character, such as stir-fried ginger or dishes with meat or fish. It is recommended to use it with the peel, simply cleaned, to preserve all its aromatic and nutritional richness.
Kariya Noen
The producer

Kariya Noen

Implantée depuis plus de 100 ans à Ino, dans la préfecture de Kochi, la ferme Kariya est une exploitation familiale spécialisée dans les légumes racines, transmise sur quatre générations. Nichée au cœur d’un environnement montagneux préservé, elle s’appuie sur la richesse naturelle de son terroir pour pratiquer une agriculture respectueuse des sols et adaptée aux spécificités locales. À contre-courant d’une production standardisée, Kariya cultive ses légumes avec une attention constante portée à leur qualité et à leur impact sur la santé. Le gingembre occupe une place centrale dans cette démarche. Considéré comme difficile à produire sans intrants, chez Kariya, il est pourtant cultivé sans pesticides ni engrais chimiques pendant toute la période de croissance, avec entière confiance aux équilibres naturels. Appartenant au cercle des surfarmers de Kōchi, qui allient agriculture et lien à l’océan, la ferme développe une approche où les saisons et les éléments guident la culture et la récolte. Cette exigence a été reconnue en 2012 par l’obtention de la certification JAS biologique. Aujourd’hui encore, les équipes travaillent chaque jour dans les champs avec la volonté de proposer des produits sûrs, sincères et profondément ancrés dans leur terroir, dans l’espoir de faire entrer à table un gingembre porteur de saveurs et de santé.