Gari (ginger): Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
{{distinguish|text = ''[[beni shōga]]'', another pickled ginger in Japanese cuisine }} |
{{distinguish|text = ''[[beni shōga]]'', another pickled ginger in Japanese cuisine }} |
||
{{Refimprove|date=October 2011}} |
{{Refimprove|date=October 2011}} |
||
[[File:Gari ginger.jpg|thumb|Gari]] |
[[File:Gari ginger.jpg|thumb|''Gari'']] |
||
{{nihongo|'''''Gari'''''|ガリ}} is a type of [[tsukemono]] (pickled [[vegetables]]). It is made from sweet, thinly sliced young [[ginger]] that has been [[marinated]] in a solution of sugar and vinegar. Young 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 is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi, or alternatively before or after the meal. |
{{nihongo|'''''Gari'''''|ガリ}} is a type of [[tsukemono]] (pickled [[vegetables]]). It is made from sweet, thinly sliced young [[ginger]] that has been [[marinated]] in a solution of sugar and vinegar. Young 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 is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi, or alternatively before or after the meal. |
||
Revision as of 23:31, 2 October 2018
 | This article needs additional citations for verification. (October 2011) |
Gari (ガリ) is a type of tsukemono (pickled vegetables). It is made from sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young 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 is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi, or alternatively before or after the meal.
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.[1] Many brands of commercially produced gari are artificially colored pink (often by E124 or beet juice), either to intensify the color or because the ginger used is too mature to turn pink upon pickling.[citation needed]
As a form of ginger, gari has minor anti-microbial properties, which may be useful when consuming raw food.[2]
See also
References
- ^ Setsuko Yoshizuka. "Pickled Ginger". About.com. Retrieved 2012-10-18..
- ^ "Detailed Frequently Asked Questions — Beyond The Basics, Making Sushi at Home, and Where to Find Sushi Grade Fish". Retrieved 2013-02-24.
| Alimentary Varieties |
| ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Medicinal Varieties |
| ||||||||||||
| Foods |
| ||||||||||||
| Bioactive constituents Health |
| ||||||||||||
| Consumed parts |
| ||||||||||||
| Preparation | |||||||||||||
| Unrelated species |
| ||||||||||||
| Related species | |||||||||||||
| Japanese | |
|---|---|
| Western | |
| Fusion | |