Beni shōga: Difference between revisions
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{{short description|Japanese pickled ginger}} |
{{short description|Japanese pickled ginger}} |
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{{Distinguish|Gari (ginger)}} |
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[[File: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]] |
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{{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> 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&q=Beni%20sh%C5%8Dga&pg=PT116|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> 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&q=Beni%20sh%C5%8Dga&pg=PT116|chapter=shōga}}</ref> It is served with many Japanese dishes, including [[gyudon|gyūdon]], [[okonomiyaki]], and [[yakisoba]]. |
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[[Category:Japanese pickles]] |
[[Category:Japanese pickles]] |
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[[Category:Ginger dishes]] |
[[Category:Ginger dishes]] |
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{{Condiment-stub}} |
{{Condiment-stub}} |
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Revision as of 22:24, 29 January 2024
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] to a garish effect.[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.
See also
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 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |