Beni shōga: Difference between revisions

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Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from ginger cut into thin strips, coloured red, and pickled in umezu (梅酢), the pickling solution used to make umeboshi; the red colour is derived from red perilla. It is served with very many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.

Beni shōga is not the pickled ginger served with sushi, which is called gari.

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 [[Image:Drivein Gyudon.jpg|right|thumb|Beni shōga on a gyūdon]]
-'''Beni shōga''' ({{lang-ja|紅生姜, べにしょうが}}) is a type of [[tsukemono]] ([[Japanese cuisine|Japanese]] [[Pickling|pickle]]). It is made from [[ginger]] cut into thin strips, coloured red, and pickled in umezu (梅酢), the pickling solution used to make [[umeboshi]]; the red colour is derived from red [[perilla]]. It is served with very 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 [[ginger]] cut into thin strips, coloured red, and pickled in umezu (梅酢), the pickling solution used to make [[umeboshi]]; the red colour is derived from red [[perilla]]. It is served with very many Japanese dishes, including [[gyudon|gyūdon]], [[okonomiyaki]], and [[yakisoba]].
 Beni shōga is not the pickled ginger served with [[sushi]], which is called [[Gari (ginger)|gari]].
-{{unreferenced|date=August 2007}}
 [[Category:Japanese pickles]]