Dish

Gari

Gari is made by pickling thin slices of ginger in a mixture of vinegar, sugar, and salt. The pickling process gives the ginger a sweet and tangy flavor that complements the flavors of sushi. Gari is commonly served as a palate cleanser between different types of sushi.

Asian cuisine› East Asian cuisine› Japanese cuisine

Pickling

Origins and history

Gari originated in Japan, where it is commonly served with sushi.

Dietary considerations

Gari is vegan and gluten-free.

Variations

There are many variations of gari, with different levels of sweetness and tanginess. Some recipes also call for the addition of other ingredients, such as lemon juice or shiso leaves.

Presentation and garnishing

Gari is traditionally served in a small dish or bowl, and can be garnished with sesame seeds or chopped scallions.

Tips & Tricks

To make gari, be sure to use young ginger, which is less fibrous and has a milder flavor than mature ginger. It is also important to slice the ginger thinly and evenly so that it pickles evenly.