These well-rounded preserves from Japan have a fresh, bright character, with ginger's sharp bite balanced by the rich honey used to make them. The strips of fresh ginger in the marmalade are ribbon-thin and tender, adding bursts of piquant spice and texture without being overwhelming.
The marmalade's loose, pourable texture and fine shreds are suitable for stirring into any dish where you want a sweet-spicy ginger boost.
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For breakfast, try this zippy marmalade on toast or swirled into Greek yogurt or oatmeal; it's also a great foil for charcuterie and cheese, and perfect as a base for dipping sauces or glazes for roasted meats. The Ginger Marmalade can also be used in place of ginger syrup in drinks; strain out the ginger pieces if you like. Or dissolve 1 to 2 tablespoons of the marmalade in hot water for an immunity-boosting “tea,” as they do in many countries across Asia.
For breakfast, try this zippy marmalade on toast or swirled into Greek yogurt or oatmeal; it's also a great foil for charcuterie and cheese, and perfect as a base for dipping sauces or glazes for roasted meats. The Ginger Marmalade can also be used in place of ginger syrup in drinks; strain out the ginger pieces if you like. Or dissolve 1 to 2 tablespoons of the marmalade in hot water for an immunity-boosting “tea,” as they do in many countries across Asia.
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