flipShōgayu, hot ginger water for cold evenings
Shōgayu, hot ginger water for cold evenings
Why this dish? A tireless worker into old age, Chika Kuroda endured the harsh winters of Sendai and the dampness of Oxford. Shōgayu — grated ginger, hot water, a touch of sugar — was THE Japanese home remedy for a chill, drunk by the brazier to warm the body before night.
A steaming cup of hot water where freshly grated ginger releases its spiciness and warmth, sweetened with a little sugar or honey. It pleasantly stings, warms from the inside, clears congestion.
On nights when the cold settles in my shoulders, I grate a little fresh ginger and pour boiling water over it. A hint of sugar, no more, just to round off the fire of the root. They say it chases away a cold; I especially know that the warmth goes down to the belly and the mind, thus warmed, returns to work. Drink it in small sips, very hot — that's the whole art.
- •Fresh ginger — a thumb of root (spicy active principle)
- •Boiling water — one bowl (infusion)
- •Sugar (or a little honey) — to taste (to sweeten)
Shōgayu, hot ginger water for cold evenings
A steaming cup of hot water where freshly grated ginger releases its spiciness and warmth, sweetened with a little sugar or honey. It pleasantly stings, warms from the inside, clears congestion.
Why this dish? A tireless worker into old age, Chika Kuroda endured the harsh winters of Sendai and the dampness of Oxford. Shōgayu — grated ginger, hot water, a touch of sugar — was THE Japanese home remedy for a chill, drunk by the brazier to warm the body before night.
On nights when the cold settles in my shoulders, I grate a little fresh ginger and pour boiling water over it. A hint of sugar, no more, just to round off the fire of the root. They say it chases away a cold; I especially know that the warmth goes down to the belly and the mind, thus warmed, returns to work. Drink it in small sips, very hot — that's the whole art.
Ingredients (period version)
- Fresh ginger — a thumb of root (spicy active principle)
- Boiling water — one bowl (infusion)
- Sugar (or a little honey) — to taste (to sweeten)
Ingredients
- Fresh ginger — 2 cm grated (spicy active principle)
- Boiling water — 200 ml (infusion)
- Honey or sugar — 1 to 2 tsp (to sweeten)
- A few drops of yuzu or lemon juice — optional (freshness (variation))
Method
- Finely grate the fresh ginger (with its washed skin).
- Place the grated ginger and its juice at the bottom of a cup.
- Pour the boiling water over it and let steep for 2 to 3 minutes.
- Sweeten with honey or sugar, stir, and add a few drops of citrus if desired.
- Drink very hot, in small sips, ideally before going to bed.
How it was made : Ginger has long been used in Japanese home medicine (and the Chinese-derived kampō pharmacopoeia) to warm the body and relieve colds. At the time, it was grated on a ceramic or metal grater (oroshigane) and drunk by the hibachi or kotatsu.
The contemporary twist : A 'kuzuyu with ginger' version: thicken the brew with a spoonful of kuzu starch for a coating and silky drink, even more comforting on winter evenings.
Sources : Ishige Naomichi, The History and Culture of Japanese Food (2001)
Chika Kuroda · Charactorium
