Gari is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated inside a solution of sugar and vinegar. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. Although many brands of commercially produced gari are colored to promote sales, the actual pickle is naturally pink in colour. This is likely the result of chemical compounds inside the ginger reacting or denaturing due to the added vinegar, thus creating a red color.

Gari is usually eaten between dishes of sushi, as it is said to help cleanse the palate.

Gari should not be confused with beni shoga, a red pickled ginger.

sushi | Japanese pickles

Gari | Gari | ガリ (生姜) | gari