orrid pink of storebought pickled ginger, which may have a little help from dye.Use a mandoline or super sharp knife to cut the ginger. You need very thin pieces. I put my mandoline in a square baking pan (see photo above) to keep it in place and safely use it.Don’t throw away the pickling brine. It’s delicious.The dried kelp is my addition, a little umami trick I learned from Japanese food authority Elizabeth Andoh.Karen’s recipes are fun, written without the burden of bowing to tradition. A