Gari
Gari ( Japanese ガ リ ), actually amazu-shōga ( 甘 酢 生姜 ) or umezu-shōga ( 梅 酢 生姜 ), is sweet and sour pickled ginger , which is used in Japanese cuisine when eating fish and seafood because of its sharp aroma . It is also said to have digestive properties. Like wasabi and soy sauce , it is a common side dish to sushi and in Germany also to sashimi .
To make Gari, fresh peeled ginger is either cut into pieces, salted, left to steep for a few days and then cut across the fiber into wafer-thin slices or cut into such slices and lightly salted. Then it is briefly blanched. It is then placed in a previously boiled brew made of rice or plum vinegar, a little water and sugar (with rice vinegar Amazu , with plum vinegar called Umezu ). The addition of a little red perilla ( shiso ) or food coloring often gives it a slightly pink hue.