Beni shōga: Difference between revisions
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[[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 [[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 [[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]]. |
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[[Category:Japanese pickles]] |
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[[Category:Ginger]] |
[[Category:Ginger]] |
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{{Japan-cuisine-stub}} |
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Revision as of 15:56, 2 February 2012
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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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