Gari (ginger): Difference between revisions
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[[Image:Gari ginger.jpg|thumb|Gari]] |
[[Image:Gari ginger.jpg|thumb|Gari]] |
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{{nihongo|'''Gari'''|ガリ}} is a type of [[tsukemono]] (pickled [[vegetables]]). It is sweet, thinly sliced young [[ginger]] that has been [[marinated]] |
{{nihongo|'''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. |
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Gari is usually eaten between dishes of [[sushi]], as it is said to help cleanse the palate. |
Gari is usually eaten between dishes of [[sushi]], as it is said to help cleanse the palate. |
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Revision as of 16:57, 11 October 2008
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 should not be confused with beni shoga, a red pickled ginger.
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