g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Hiking & Backpacking
New Age
Weight Loss
Atheist / Agnostic
Southeast USA

All times in EST

Full Schedule
g Japanese Food Site

BellaOnline's Japanese Food Editor


Gari Pink Pickled Ginger Recipe

Guest Author - Chidori Phillips

Gari, thin slices of pale pink pickled ginger, is more than a pretty garnish next to your maguro sushi order. Fresh and vibrant, gari serves as a palate cleanser so your taste buds can distinguish between the subtle flavor differences of raw fish. You should nibble a slice before your begin to eat your sushi (ginger also stimulates the production of saliva which is the first step of the digestive process), and definitely between eating different types of sushi. If you havenít done so in the past, try this to see if your palate can better appreciate the taste of your raw fish.

Gari sometimes is enjoyed as a condiment for other dishes, too. Often, youíll see gari with katsuobushi (dried bonito shavings) on tofu. But gari shouldnít be confused with beni shoga, or red pickled ginger, that is a type of tsukemono used as a condiment for Japanese dishes such as okonomiyaki or gyudon. The red color of beni shoga comes from the red perilla (aka shiso)plant. Gari gets its pale pink color naturally from the pickling process (although today many commercial producers add pink food coloring.)

Ginger is prized in Asia for its medicinal and health benefits, too. Studies show that components in ginger have antiseptic properties and effectively treat nausea, diarrhea and pain; other research has shown that ginger oil prevents skin cancer in mice and can eradicate ovarian cancer cells. One of the oils in ginger is called shagaol, the name from which the Japanese word for ginger (shoga or shouga) was derived.

Long known for soothing digestive upset, ginger is consumed as a tea (See BellaOnline Living Simply Fresh Ginger Tea Recipe). Itís also common to see many ginger-flavored foods from confections to canned beverages. Mature ginger root, dry and fibrous, is ground into a spice powder while younger ginger root is consumed or prepared while fresh and juicy. The flavor difference between the two is vast. And by the way, fresh ginger can be frozen whole for later use so do pick it up when it's on sale.

Gari Pink Pickled Ginger

1 lb. fresh young ginger root
2 teaspoons sea salt
1 Ĺ cups rice vinegar (*not* seasoned rice vinegar)
ĺ cup sugar

Wash and peel ginger. Cut off and discard any hard or dried areas. Using a mandolin or other slicing device that cuts paper thin shavings, slice the ginger root. Place the slices into a colander and sprinkle with sea salt. Let them sit for about 30 minutes.

In a small saucepan, bring the rice vinegar and sugar to a simmer, stirring until the sugar is dissolved. Cool.

Squeeze out the liquid from the ginger slices and pat dry with paper towels. Put the ginger into a clean glass container. Pour in the vinegar-sugar mixture. Cover the jar with a lid. Shake to be sure all the slices are coated. Store in the refrigerator and let it pickle for about a week. A pale pink color will develop slowly as the ginger pickles. (If it doesnít, it could mean that the ginger was not young and fresh.)
This site needs an editor - click to learn more!

Add Gari+Pink+Pickled+Ginger+Recipe to Twitter Add Gari+Pink+Pickled+Ginger+Recipe to Facebook Add Gari+Pink+Pickled+Ginger+Recipe to MySpace Add Gari+Pink+Pickled+Ginger+Recipe to Del.icio.us Digg Gari+Pink+Pickled+Ginger+Recipe Add Gari+Pink+Pickled+Ginger+Recipe to Yahoo My Web Add Gari+Pink+Pickled+Ginger+Recipe to Google Bookmarks Add Gari+Pink+Pickled+Ginger+Recipe to Stumbleupon Add Gari+Pink+Pickled+Ginger+Recipe to Reddit

RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map

For FREE email updates, subscribe to the Japanese Food Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2015 by Chidori Phillips. All rights reserved.
This content was written by Chidori Phillips. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.


g features
Nabeyaki Udon Recipe

Tori no Kara-age Recipe

Sata Andagi Okinawa Doughnuts Recipe

Archives | Site Map


Past Issues

Less than Monthly

BellaOnline on Facebook

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2015 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor