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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.

@@ Line 1: / Line 1: @@
 {{short description|Japanese pickled ginger}}
-{{dablink|Not to be confused with [[Gari (ginger)]]}}
+{{Distinguish|Gari (ginger)}}
 [[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 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&lpg=PA31&dq=Beni%20sh%C5%8Dga&pg=PA31#v=onepage&q&f=false}}</ref> to a garish effect.<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&lpg=PT116&dq=Beni%20sh%C5%8Dga&pg=PT116#v=onepage&q&f=false|chapter=shōga}}</ref> 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==
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 [[Category:Japanese pickles]]
 [[Category:Ginger dishes]]
 {{Condiment-stub}}

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
Category

Revision as of 23:22, 29 January 2024

References

See also