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Revision as of 10:45, 13 October 2011
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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, 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 gyūdon, okonomiyaki, and yakisoba.
Beni shōga is not the pickled ginger served with sushi, which is called gari.
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