An essential part of Japanese cuisine: What is gari and how is it served?
Gari is a type of pickled ginger. It is made by soaking thinly sliced ginger in sugar and vinegar. In Japanese culinary culture, it is usually served alongside sushi and sashimi.
12punto
Gari's natural color is between pale yellow and pink. However, many commercially available gari products are artificially colored pink using E124 or beet juice.
Due to its antiseptic properties, gari also kills parasites that could be harmful when consuming raw meat. It is also effective against nausea.
HOW IS IT SERVED?
Gari is served alongside sushi and sashimi varieties as a palate cleanser; when consuming different types of sushi or sashimi in succession, gari is eaten in between to neutralize the taste on the palate so that the flavors do not mix.
ALSO CONSUMED AS AN APPETIZER
In addition to accompanying sushi and sashimi, gari is also consumed as an appetizer. In an appetizer known as aburaage, gari is served inside deep-fried tofu.
This Japanese product can be easily prepared at home. It is also available in numerous international markets worldwide.