Called gari or sushoga in Japanese, pickled ginger or Gari is eaten as an accompaniment to sushi (vinegared rice with toppings) and sashimi (thinly sliced raw fish). Pickled gari or beni shoga in Japan, pickled ginger has been marinated in sweet vinegar and is bright red or pink. Pickled Pickled ginger is also eaten to cleanse the palate in between courses. It can also be served as a condiment to spice up grilled meat or poultry.
Pickled ginger and preserved ginger are both forms that have been preserved in a brine of either sweet vinegar for the pickled version or sugar and salt for the preserved version. Pickled ginger is often served as an appetizer, while the pink pickled version is a common condiment for Japanese sushi, where it is referred to as gari. Preserved ginger is commonly used as a garnish for meats and fish, as a seasoning for desserts or candy, and as an ingredient in salads, sushi dishes, and speciality sandwiches.