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[[File:Eingelegter Ingwer (25966203794).jpg|thumb|''Gari'']]
[[File:Eingelegter Ingwer (25966203794).jpg|thumb|''Gari'']]


{{nihongo|'''''Gari'''''|ガリ}} is a type of [[tsukemono]] (Japanese [[pickled]] [[vegetable]]s). It is made from sweet, thinly sliced [[ginger]] that has been [[marinated]] in a solution of [[sugar]] and [[vinegar]]. Younger ginger is generally preferred for ''gari'' because of its tender flesh and natural sweetness.{{fact|date=June 2018}} ''Gari'' is often served and eaten after [[sushi]], and is sometimes called '''sushi ginger'''. It may also simply be called '''pickled ginger'''. In Japanese cuisine, it is considered to be essential in the presentation of sushi. Some believe it is used to [[Palate_cleanser|cleanse]] the [[palate]] between eating different pieces of sushi, or, alternatively, it may be eaten before or after the meal. However, it was first used to help fight off microbial contamination that is often found on raw food.<ref>{{cite web|title=Sushi Etiquette: Do’s and Don’ts from 6 Top Sushi Chefs|publisher=OpenTable|author=Amy Sherman|url=https://blog.opentable.com/2017/sushi-etiquette-dos-and-donts-from-6-top-sushi-chefs-hackdining/|access-date=2020-02-20}}</ref>{{cn|date=April 2019}}
{{nihongo|'''''Gari'''''|ガリ}} is a type of [[tsukemono]] (Japanese [[pickled]] [[vegetable]]s). It is made from sweet, thinly sliced [[ginger]] that has been [[marinated]] in a solution of [[sugar]] and [[vinegar]]. Younger ginger is generally preferred for ''gari'' because of its tender flesh and natural sweetness.{{fact|date=June 2018}} ''Gari'' is often served and eaten after [[sushi]], and is sometimes called '''sushi ginger'''. It may also simply be called '''pickled ginger'''. In Japanese cuisine, it is considered to be essential in the presentation of sushi. Some believe it is used to [[Palate_cleanser|cleanse]] the [[palate]] between eating different pieces of sushi, or, alternatively, it may be eaten before or after the meal.<ref>{{cite web|title=Sushi Etiquette: Do’s and Don’ts from 6 Top Sushi Chefs|publisher=OpenTable|author=Amy Sherman|url=https://blog.opentable.com/2017/sushi-etiquette-dos-and-donts-from-6-top-sushi-chefs-hackdining/|access-date=2020-02-20}}</ref>{{cn|date=April 2019}}


When traditionally prepared, ''gari'' typically has a pale yellow to slightly pink hue from the [[pickling]] process. Only very young ginger will develop the slight pink tint naturally.<ref>{{cite news|title=Pickled Ginger|publisher=About.com|author=Setsuko Yoshizuka|url=http://japanesefood.about.com/od/sushiforbeginner/r/gari.htm|access-date=2012-10-18}}.</ref> Many brands of commercially produced ''gari'' are colored pink, artificially or naturally, often by using [[E124]] or [[beet juice]], either to intensify the existing pink color or because the ginger used was too mature to turn pink upon pickling.{{fact|date=June 2018}}
When traditionally prepared, ''gari'' typically has a pale yellow to slightly pink hue from the [[pickling]] process. Only very young ginger will develop the slight pink tint naturally.<ref>{{cite news|title=Pickled Ginger|publisher=About.com|author=Setsuko Yoshizuka|url=http://japanesefood.about.com/od/sushiforbeginner/r/gari.htm|access-date=2012-10-18}}.</ref> Many brands of commercially produced ''gari'' are colored pink, artificially or naturally, often by using [[E124]] or [[beet juice]], either to intensify the existing pink color or because the ginger used was too mature to turn pink upon pickling.{{fact|date=June 2018}}

Being a prepared form of ginger, ''gari'' has minor [[anti-microbial]] properties, which may be useful when consuming raw food.<ref>{{cite web|url=http://www.sushifaq.com/sushi-sashimi-info/additional-sushi-information/|title=Detailed Frequently Asked Questions — Beyond The Basics, Making Sushi at Home, and Where to Find Sushi Grade Fish|access-date=2013-02-24}}</ref>


==See also==
==See also==

Revision as of 20:11, 25 February 2023

Not to be confused with beni shōga, another pickled ginger in Japanese cuisine.
Not to be confused with garri, a starchy cereal staple in Nigeria and Western Africa.
Gari

Gari (ガリ) is a type of tsukemono (Japanese pickled vegetables). It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar and vinegar. Younger ginger is generally preferred for gari because of its tender flesh and natural sweetness.[citation needed] Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It may also simply be called pickled ginger. In Japanese cuisine, it is considered to be essential in the presentation of sushi. Some believe it is used to cleanse the palate between eating different pieces of sushi, or, alternatively, it may be eaten before or after the meal.[1][citation needed]

When traditionally prepared, gari typically has a pale yellow to slightly pink hue from the pickling process. Only very young ginger will develop the slight pink tint naturally.[2] Many brands of commercially produced gari are colored pink, artificially or naturally, often by using E124 or beet juice, either to intensify the existing pink color or because the ginger used was too mature to turn pink upon pickling.[citation needed]

See also

References

  1. ^ Amy Sherman. "Sushi Etiquette: Do's and Don'ts from 6 Top Sushi Chefs". OpenTable. Retrieved 2020-02-20.
  2. ^ Setsuko Yoshizuka. "Pickled Ginger". About.com. Retrieved 2012-10-18..
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