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 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 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.

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[1] Smil, Vaclav; Kobayashi, Kazuhiko (2012). Japan's Dietary Transition and Its Impacts. Cambridge, Massachusetts: MIT Press. p. 31. ISBN 978-0-262-01782-4.

[2] Hosking, Richard (1996). "shōga". A Dictionary of Japanese Food: Ingredients & Culture (First ed.). ISBN 978-1-4629-0343-6.

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 {{dablink|Not to be confused with [[Gari (ginger)]]}}
+{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
 [[File:Gyudon by jetalone in Higashi-Ginza, Tokyo.jpg|right|thumb|Beni shōga on a gyūdon]]
-{{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 (梅酢), the 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&lpg=PA31&dq=Beni%20sh%C5%8Dga&pg=PA31#v=onepage&q&f=false}}</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|url=https://books.google.com/books?id=Tg8dBAAAQBAJ&lpg=PT116&dq=Beni%20sh%C5%8Dga&pg=PT116#v=onepage&q&f=false|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 (梅酢), the 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&lpg=PA31&dq=Beni%20sh%C5%8Dga&pg=PA31#v=onepage&q&f=false}}</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|url=https://books.google.com/books?id=Tg8dBAAAQBAJ&lpg=PT116&dq=Beni%20sh%C5%8Dga&pg=PT116#v=onepage&q&f=false|chapter=shōga}}</ref> It is served with many Japanese dishes, including [[gyudon|gyūdon]], [[okonomiyaki]], and [[yakisoba]].
 ==References==