Beni_shōga

Beni shōga

Beni shōga

Japanese pickled ginger

Not to be confused with Gari (ginger).

Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from thin strips of ginger pickled in umezu (梅酢), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (Perilla frutescens var. crispa). Commercial beni shōga often derives its hue from artificial coloring.[1][2] It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.

Beni shōga on a gyūdon

References

  1. [1]
    Smil, Vaclav; Kobayashi, Kazuhiko (2012). Japan's Dietary Transition and Its Impacts. Cambridge, Massachusetts: MIT Press. p. 31. ISBN 978-0-262-01782-4.
  2. [2]
    Hosking, Richard (1996). "shōga". A Dictionary of Japanese Food: Ingredients & Culture (First ed.). ISBN 978-1-4629-0343-6.

See also


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