recipes 8

Gari (Pickled Ginger)


40 min


5 min


[Total: 1    Average: 4/5]

recipes 8

Gari is a type of tsukemono. It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender flesh and natural sweetness.


  • 8 ‏oz (250 g) young ginger, peeled and thinly sliced diagonally
  • 1/2 ‏cup (85 ml) rice vinegar
  • 2 ‏tablespoons mirin
  • 2 ‏tablespoons sake
  • 5 ‏teaspoon sugar


Rinse the ginger slices thoroughly and blanch in boiling water and set aside to drain. Add the rest of the ingredients into a saucepan and bring to a boil, stirring to dissolve the sugar. Set aside to cool. Place the ginger in a sterilized jar and pour the vinegar mixture over it. Cover and keep for 3-4 days before using. The ginger keeps well refrigerated for 1 month-it may develop a pale pink color as it ages. Serve with sushi and other Japanese dishes.


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