Gari is a popular Japanese pickled vegetable made from young ginger soaked in sugar and vinegar. It is eaten as a palate cleanser between sushi pieces and to enhance their flavors. It is not meant to be used in making sushi and is made from fresh, young ginger. Another dish called gari exists in Ghanaian cuisine made from fried dried yucca.
Gari is one of many different types of popular pickled vegetables, or tsukemono, in Japanese cuisine. Also known as sushi ginger, gari is made from thin slices of young ginger plant known as shin shoga that have been soaked in a solution of sugar and vinegar. These pink ginger slices can be eaten on their own or as a condiment.
Most people who eat gari eat it between pieces of sushi. It is considered a palate cleanser and erases the taste of the previous piece of sushi so that the diner can fully experience the taste of the next piece. It is also said to help enhance the flavors of the sushi. Some people simply eat gari at the end of a meal to cleanse the palate for a fresh taste in the mouth.
This type of pickled ginger is not meant to be used in making sushi. It is also not considered suitable for other hand-rolled foods. It is usually eaten alone.
To prepare the gari, rub and slice 1 kg of fresh, young ginger before salting the pieces. After letting the slices sit in a clean bowl for an hour, they can be patted dry with paper towels and set aside again, this time in a sterilized jar or other sturdy container with a lid. A solution of 3 cups (710 mL) of rice vinegar and 1 cup (236 mL) of sugar should be boiled before being poured over the ginger slices. The covered jar should then be chilled and stored in the refrigerator.
Old ginger should not be used to make this type of tsukemono, as the flavor will not be the same. Even old ginger will fail to produce the right color. Fully prepared gari is a fresh, light pink to fleshy color, although it can also be pale yellow. Some people confuse it with beni shoga, another form of pickled ginger. Beni shoga, however, is red in color and made with a unique blend known as umezu, which produces a tart flavor.
Another completely different product known as gari exists in Ghanaian cuisine. It is made with fresh cassava or yucca. This food is made from fried and greased dried yucca. Unlike Japanese food, this dish is crunchy and often added to other foods, such as soups, fish, or stews. Some people, especially children, create a sweet from this food by dipping it in a mixture of sugar and milk.
Protect your devices with Threat Protection by NordVPN
