Marinated ginger (gari)

Description

Pickled ginger (gari) consists of thinly sliced young ginger preserved in vinegar with added sugar, which has a delicate sweet-and-sour note with a subtle warming spice and a crunchy texture; its color can be pale yellow or pink when natural coloring from beetroot is used. It is low in calories, provides small amounts of vitamins (including B6, C) and minerals, as well as phytochemicals such as gingerol and other antioxidants that may support digestion, have anti-inflammatory effects, and alleviate nausea when consumed in moderation. Culinary uses include cleansing the palate with sushi and sashimi, enhancing salads, rice dishes, sandwiches, or marinades, and adding to dressings and cocktails, where it provides freshness and flavor contrast. Once opened, it should be stored in the refrigerator in an airtight jar, kept submerged in liquid, used within a few weeks to a few months, and contamination should be avoided.