“It sounds like a strange combo but in the middle of the heat and summer sleepiness, the sour and sweet is the best thing to keep the palate awake. Candied ginger is one of those foods that always opened my palate to dinner. It is the best aperitif next to an Aperol Spritz! In Japan, we often eat pickled ginger as an amuse-bouche or a palate cleanser between courses.” — Natsume Aoi, culinary director of Mochidoki in New York City

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