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Pickled ginger

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About Pickled ginger Edit

Gari Edit

Gari

Gari

Gari (ガリ) is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. Although many brands of commercially produced gari are artificially colored pink (in some cases by either E124 and/or beet juice) to promote sales, the natural product typically has a pale yellow to slightly pink hue from the pickling process.

Gari is usually eaten between dishes of sushi, as it is said to help cleanse the palate. Gari is not meant to be eaten or consumed in any type of sushi or hand roll.

Gari should not be confused with beni shoga, a red pickled ginger.

Beni shōga Edit

BeniShoga

Beni Shoga

Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from ginger cut into thin strips, colored red, and pickled in umezu (梅酢), the pickling solution used to make umeboshi; the red color is derived from red perilla. It is served with very many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.

Beni shōga is not the pickled ginger served with sushi, which is called gari.

See also Edit

  • Gari for African "gari" or "garri"

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