Gari (pickled ginger)

Gari (gingembre mariné)

What it is

Gari is cut from young ginger lifted before the skin toughens, and the pink blush of a good jar comes from the rhizome's own pigments turning in the vinegar, not from dye. Most supermarket jars are coloured anyway, which is why they arrive a uniform cartoon pink.

In the kitchen

If you make it, salt the sliced ginger for thirty minutes and squeeze it dry before the vinegar goes on, or the pickle turns watery within a week. Eat it between pieces of fish, never laid on top of one.

Goes with

Rice Nori Wasabi Soy sauce Tuna Salmon Rice vinegar

Same species

Beni shoga Ginger Myoga

Also used with

Japanese red seabream (madai) Halfbeak (sayori)

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