Gari (Japanese Pickled Ginger) for Sushi Recipe



Gari is the Japanese pickled ginger. Gari is usually served and eaten between dishes of sushi for cleansing our palate. It also means preventing bad influence by the great antiseptic and bactericidal action of ginger and vinegar.

In the summer, It’s the season of young ginger in Japan. Fresh young ginger looks whiter, has a softer texture, taste milder than old ginger. It’s suitable for making Gari.

Chopped Gari is used for many types of sushi, like inarizuhi, chirashizushi, oshizushi, etc. Let’s try!

Recipe: Gari (Pickled Ginger)




• 9-10 ounces (250-300g) fresh young ginger

For marinade

• 2 tabs salt
• 5 tabs sugar (use your favorite sweetness)
• 2 cups rice vinegar


1. Wash the ginger well, and slice the ginger thinly with slicer. Don’t peel.


2. Boil the water in the pan. Put sliced ginger into the pan, boil them only 30 seconds.

3, Wipe the moisture well with a paper towel or dry the ginger for a while.

4, Make the marinade. Put the vinegar, salt, and sugar into the pan, boil and melt them. Put the ginger slices and marinade into the clean bottle. It may be ready to eat in 3 days. And the color will change to light pink. It can be saved for a month or more in the fridge.

• If you can’t find young ginger, you can use the old ginger which peeled away.
• If you use the sterilized bottle by boiling, Gari can be saved for 6 months or more.


Is Japanese pickled ginger healthy?

Japanese pickled ginger, also known as “gari,” is a type of thinly sliced, pink-colored ginger that is often served alongside sushi or other Japanese dishes.

In terms of its health benefits, pickled ginger is low in calories and fat, and it contains a variety of vitamins and minerals, such as vitamin B6, vitamin C, potassium, and magnesium. Ginger also contains compounds with anti-inflammatory and antioxidant properties that may provide additional health benefits.

However, it’s important to note that pickled ginger is often made with added sugar and vinegar, which can increase its calorie and sodium content. Additionally, consuming large amounts of pickled ginger may cause gastrointestinal discomfort for some individuals.

Overall, pickled ginger can be a healthy addition to a balanced diet when consumed in moderation as a condiment or flavoring agent. If you have any specific health concerns or dietary restrictions, it’s best to consult with a healthcare professional or a registered dietitian for personalized advice.

How do you eat gari?

Japanese pickled ginger, or gari, is often served as a palate cleanser alongside sushi or other Japanese dishes to refresh the palate between bites.

To eat gari, take a small slice of the ginger with your chopsticks and place it on your tongue. Chew it lightly and let the flavor and the acidity of the ginger refresh your palate before moving on to the next piece of sushi.

It’s important to note that gari is not typically eaten as a standalone food or a condiment, as its primary purpose is to enhance the flavors of other dishes and cleanse the palate between bites.

Why do people eat pickled ginger?

People eat pickled ginger, or “gari” in Japanese cuisine, for several reasons including as a palate cleanser, digestive aid, flavor enhancer, and for its anti-inflammatory properties.

Why is Japanese pickled ginger pink?

Japanese pickled ginger, or “gari,” is pink because of a natural food coloring called shikonin, which is derived from the root of the purple-flowered plant known as the purple gromwell. The root of the plant is boiled and the resulting liquid is used as a natural dye to give the ginger its distinct pink color. The addition of vinegar and sugar during the pickling process also helps to preserve the ginger and give it a sweet and tangy flavor.

How long does pickled ginger last?

Pickled ginger, or “gari,” can last for several weeks or even months when stored properly. Unopened jars of pickled ginger can be stored at room temperature in a cool, dry place, such as a pantry or cupboard, for up to six months or longer. Once the jar is opened, it should be stored in the refrigerator to maintain its freshness and flavor.

When stored in the refrigerator, pickled ginger can last for up to several weeks or even a few months, depending on the specific product and how well it is sealed. Over time, the ginger may lose some of its texture and flavor, but it should still be safe to eat as long as it has not developed any signs of spoilage, such as mold or an off smell. To ensure that pickled ginger lasts as long as possible, it should be stored in an airtight container and kept away from sources of moisture, heat, and light.

Is pickled ginger good for your stomach?

Yes, pickled ginger, also known as “gari” in Japanese cuisine, may have several health benefits for the stomach, including aiding digestion and reducing nausea.

Is pickled ginger as healthy as fresh ginger?

While pickled ginger still retains some of the health benefits of fresh ginger, the pickling process can result in a loss of certain nutrients and an increase in sodium content, so fresh ginger is generally considered to be the healthier option.

What happens if you eat a lot of pickled ginger?

In short, eating a lot of pickled ginger can lead to a high-sodium diet, which may increase your risk of high blood pressure and other health issues. While pickled ginger contains compounds with potential anti-inflammatory and digestive benefits, consuming excessive amounts may also cause digestive discomfort or other adverse effects.

Is pickled ginger full of sugar?

Pickled ginger typically contains some sugar, but the amount can vary depending on the recipe and brand. The sugar is added to balance out the sourness and spiciness of the ginger and to help with the fermentation process.

However, the amount of sugar in pickled ginger is generally not very high. A one-ounce (28-gram) serving of pickled ginger typically contains about 1 gram of sugar or less. This amount is relatively low and should not be a concern for most people.

That being said, it is always a good idea to read the nutrition label and ingredient list carefully when purchasing pickled ginger, as some brands or recipes may contain higher amounts of sugar or other additives.

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