Gari (ガリ?) is a type of tsukemono (pickled vegetables). Tsukemono (漬物 ("pickled things" are Japanese pickles. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however It is sweet, thinly sliced young ginger that has been marinated inside a solution of sugar and vinegar. Ginger is commonly used as a cooking spice throughout the world Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking Gari is often served and eaten after sushi, and is sometimes called sushi ginger. In Japanese cuisine, is Vinegared Rice, usually topped with other ingredients including fish various meats and vegetables Although many brands of commercially produced gari are artificially colored pink (in some cases by either E124 and/or beet juice) to promote sales, the natural product typically has a pale yellow to slightly pink hue from the pickling process. Ponceau 4R (also known as Food Red 7, CI 16255, Cochineal Red A, New Coccine, Acid Red 18, SX purple) is a synthetic The beet or beetroot is a Flowering plant species ( Beta vulgaris) in the family Chenopodiaceae. Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution
Gari is usually eaten between dishes of sushi, as it is said to help cleanse the palate. In Japanese cuisine, is Vinegared Rice, usually topped with other ingredients including fish various meats and vegetables
Gari should not be confused with beni shoga, a red pickled ginger. Beni shōga (紅生姜 べにしょうが is a type of Tsukemono ( Japanese pickle)
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