Gari

Gari is the Japanese term for pickled ginger, the crucial element of every sushi meal. Because of its tender texture, translucent skin, and mild flavor, top-quality gari is usually prepared with early-harvested young ginger. If the ginger is fresh and young, it should have pink-colored tips which give the dish a discerning pale pink color.

The pickling procedure starts with thin slices of ginger which are shortly boiled in water, drained, then dried. The slices are later stored in jars or containers and doused in a boiled pickling mixture made with rice vinegar, salt, and sugar. Gari can be consumed after a couple of days, and if properly stored, it has a relatively long shelf life.

Although it is typically used as a palate cleanser alongside different sushi and sashimi varieties, it can also be incorporated in other Japanese dishes. Whether it is served as a condiment, mixed with sushi rice, or served inside deep-fried tofu known as aburaage, gari gives each dish a refreshing and balanced flavor.

This unique Japanese product is easily prepared at home, but it is also readily available at numerous international stores around the world.