Beni shōga: Difference between revisions
Content deleted Content added
c/e, +refs |
|||
| Line 10: | Line 10: | ||
[[Category:Ginger]] |
[[Category:Ginger]] |
||
{{Ginger Plant}} |
|||
{{Condiment-stub}} |
{{Condiment-stub}} |
||
{{Japan-cuisine-stub}} |
{{Japan-cuisine-stub}} |
||
Revision as of 15:12, 4 July 2016
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 pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (Perilla frutescens). 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, Mass.: 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.
| Alimentary Varieties |
| ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Medicinal Varieties |
| ||||||||||||
| Foods |
| ||||||||||||
| Bioactive constituents Health |
| ||||||||||||
| Consumed parts |
| ||||||||||||
| Preparation | |||||||||||||
| Unrelated species |
| ||||||||||||
| Related species | |||||||||||||
 | 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. |