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Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from thin strips of ginger pickled in umezu (梅酢), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (Perilla frutescens var. crispa). Commercial beni shōga often derives its hue from artificial coloring.^[1]^[2] It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.

References

^ Smil, Vaclav; Kobayashi, Kazuhiko (2012). Japan's Dietary Transition and Its Impacts. Cambridge, Massachusetts: MIT Press. p. 31. ISBN 978-0-262-01782-4.
^ Hosking, Richard (1996). "shōga". A Dictionary of Japanese Food: Ingredients & Culture (First ed.). ISBN 978-1-4629-0343-6.

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+{{short description|Japanese pickled ginger}}
-{{Unreferenced stub|auto=yes|date=December 2009}}
+{{Distinguish|Gari (ginger)}}
-[[Image:Gyudon by jetalone in Higashi-Ginza, Tokyo.jpg|right|thumb|Beni shōga on a gyūdon]]
+[[File:Gyudon by jetalone in Higashi-Ginza, Tokyo.jpg|right|thumb|Beni shōga on a gyūdon]]
-{{Nihongo|'''Beni shōga'''|紅生姜}} is a type of [[tsukemono]] ([[Japanese cuisine|Japanese]] [[Pickling|pickle]]). It is made from [[ginger]] cut into thin strips, colored red, and pickled in umezu (梅酢), the pickling solution used to make [[umeboshi]]; the red color is derived from red [[perilla]]. It is served with many Japanese dishes, including [[gyudon|gyūdon]], [[okonomiyaki]], and [[yakisoba]].
+{{Nihongo|'''''Beni shōga'''''|紅生姜}} is a type of ''[[tsukemono]]'' ([[Japanese cuisine|Japanese]] [[Pickling|pickle]]). It is made from thin strips of [[ginger]] pickled in umezu ({{lang|ja|梅酢}}), the vinegary pickling solution used to make [[umeboshi]]. The red color is traditionally derived from red [[Perilla frutescens var. crispa|perilla]] (''Perilla frutescens'' var. ''crispa''). Commercial beni shōga often derives its hue from artificial coloring.<ref>{{cite book|last1=Smil|first1=Vaclav|last2=Kobayashi|first2=Kazuhiko|title=Japan's Dietary Transition and Its Impacts|date=2012|publisher=MIT Press|location=Cambridge, Massachusetts|isbn=978-0-262-01782-4|page=31|url=https://books.google.com/books?id=RVcu0hlc1jgC&q=Beni%20sh%C5%8Dga&pg=PA31}}</ref><ref>{{cite book|last1=Hosking|first1=Richard|title=A Dictionary of Japanese Food: Ingredients & Culture|date=1996|isbn=978-1-4629-0343-6|edition=First|chapter-url=https://books.google.com/books?id=Tg8dBAAAQBAJ&q=Beni%20sh%C5%8Dga&pg=PT116|chapter=shōga}}</ref> It is served with many Japanese dishes, including [[gyudon|gyūdon]], [[okonomiyaki]], and [[yakisoba]].
+==References==
-Beni shōga is not the pickled ginger served with [[sushi]], which is called [[Gari (ginger)|gari]].
+{{reflist}}
+==See also==
+{{portal|Food}}
+* [[Gari (ginger)]]
+* {{annotated link|List of pickled foods}}
+{{Japanese food and drink}}
+{{Ginger Plant}}
+{{portal bar|Food}}
 {{DEFAULTSORT:Beni Shoga}}
 [[Category:Japanese pickles]]
-[[Category:Ginger]]
+[[Category:Ginger dishes]]
-{{Condiment-stub}}
-{{Japan-food-stub}}
+{{Condiment-stub}}
-[[de:Beni shōga]]
+{{Japan-cuisine-stub}}
-[[es:Beni shōga]]
-[[fa:بنی‌شوگا]]
-[[fr:Beni shōga]]
-[[it:Beni shoga]]
-[[ja:紅しょうが]]
-[[fi:Beni shōga]]
-[[vi:Beni shōga]]

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