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[[File:Eingelegter Ingwer (25966203794).jpg|thumb|''Gari'']]
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{{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''<ref name="mouritsen">{{Cite book |last=Mouritsen |first=Ole G. |url=https://archive.org/details/sushi-food-for-the-eye-the-body-and-the-soul/ |title=Sushi: Food for the Eye, the Body, and the Soul |publisher=[[Springer Science+Business Media]] |year=2009 |isbn=978-1-4419-0617-5 |pages=132 |language=en}}</ref><ref>{{Cite journal |last=Lee |first=Jee Hye |last2=Hwang |first2=Johye |last3=Mustapha |first3=Azlin |date=2013-12-17 |title=Popular Ethnic Foods in the United States: A Historical and Safety Perspective |url=https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12044 |journal=[[Comprehensive Reviews in Food Science and Food Safety]] |language=en |volume=13 |issue=1 |pages=2–17 |doi=10.1111/1541-4337.12044}}</ref> because of its tender flesh and natural sweetness. ''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}}
{{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''<ref name="mouritsen">{{Cite book |last=Mouritsen |first=Ole G. |url=https://archive.org/details/sushi-food-for-the-eye-the-body-and-the-soul/ |title=Sushi: Food for the Eye, the Body, and the Soul |publisher=[[Springer Science+Business Media]] |year=2009 |isbn=978-1-4419-0617-5 |pages=132 |language=en}}</ref><ref>{{Cite journal |last1=Lee |first1=Jee Hye |last2=Hwang |first2=Johye |last3=Mustapha |first3=Azlin |date=2013-12-17 |title=Popular Ethnic Foods in the United States: A Historical and Safety Perspective |url=https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12044 |journal=[[Comprehensive Reviews in Food Science and Food Safety]] |language=en |volume=13 |issue=1 |pages=2–17 |doi=10.1111/1541-4337.12044|pmid=33412691 }}</ref> because of its tender flesh and natural sweetness. ''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|archive-date=2012-08-29|archive-url=https://web.archive.org/web/20120829040143/http://japanesefood.about.com/od/sushiforbeginner/r/gari.htm|url-status=dead}}.</ref> Many brands of commercially produced ''gari'' are colored pink, artificially or naturally, often by using [[E124]], [[beet juice]] or red {{transliteration|ja|shiso}} (perilla leaves),<ref name="mouritsen" /> 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|archive-date=2012-08-29|archive-url=https://web.archive.org/web/20120829040143/http://japanesefood.about.com/od/sushiforbeginner/r/gari.htm|url-status=dead}}.</ref> Many brands of commercially produced ''gari'' are colored pink, artificially or naturally, often by using [[E124]], [[beet juice]] or red {{transliteration|ja|shiso}} (perilla leaves),<ref name="mouritsen" /> either to intensify the existing pink color or because the ginger used was too mature to turn pink upon pickling.{{fact|date=June 2018}}

Revision as of 21:52, 13 February 2024

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[1][2] because of its tender flesh and natural sweetness. 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.[3][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.[4] Many brands of commercially produced gari are colored pink, artificially or naturally, often by using E124, beet juice or red shiso (perilla leaves),[1] 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. ^ a b Mouritsen, Ole G. (2009). Sushi: Food for the Eye, the Body, and the Soul. Springer Science+Business Media. p. 132. ISBN 978-1-4419-0617-5.
  2. ^ Lee, Jee Hye; Hwang, Johye; Mustapha, Azlin (2013-12-17). "Popular Ethnic Foods in the United States: A Historical and Safety Perspective". Comprehensive Reviews in Food Science and Food Safety. 13 (1): 2–17. doi:10.1111/1541-4337.12044. PMID 33412691.
  3. ^ Amy Sherman. "Sushi Etiquette: Do's and Don'ts from 6 Top Sushi Chefs". OpenTable. Retrieved 2020-02-20.
  4. ^ Setsuko Yoshizuka. "Pickled Ginger". About.com. Archived from the original on 2012-08-29. Retrieved 2012-10-18..
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