Pink Pickled Ginger Tsukemono: A Tangy Japanese Classic You Need in Your Kitchen

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If you’re a fan of Japanese cuisine, you’ve likely encountered pink pickled ginger (known as gari)—that tangy, slightly sweet, and vibrantly pink accompaniment that pairs perfectly with sushi. But did you know that this humble side dish is not only a staple on sushi plates, but also an essential in the world of tsukemono—the Japanese art of pickling?

Gari is made from young ginger roots, which are sliced thin and soaked in a mixture of rice vinegar, sugar, and salt. The result? A zesty contrast to the rich flavors of sushi and sashimi, balancing the taste of raw fish while cleansing the palate between bites. The beautiful pink color comes from a natural chemical reaction between the ginger and the vinegar, though sometimes, a touch of artificial coloring is used.

You’ll typically find gari served with sushi in sushi bars or Japanese restaurants, but it’s also used in various dishes to enhance flavor or add a bit of tang. It’s the perfect addition to a bowl of ramen, or a side dish to rice and grilled fish. It also shines in bento boxes, adding a pop of color and flavor that elevates the whole meal.

Where to get it? You can find gari in most well-stocked Asian grocery stores, either in jars or vacuum-sealed packets. If you’re feeling adventurous, you can make it yourself at home—though it does require a bit of patience, especially when it comes to the delicate slicing and the fermentation process.

In the world of Japanese condiments, pink pickled ginger is a standout, offering a refreshing and tangy bite that enhances your favorite dishes with just the right amount of zing. So, next time you’re enjoying sushi or a homemade bento, don’t forget to add this vibrant, flavorful sidekick.

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