Pickled Ginger

Pickled ginger, also known as gari, is thinly sliced young ginger root that has been pickled in vinegar and sugar. It is typically made by boiling the ginger slices, then marinating them in a mixture of rice vinegar, sugar, and sometimes salt. This process gives the ginger a pale yellow or pinkish hue and a sweet, tangy flavor.

Pickled ginger is primarily used as a palate cleanser between bites of sushi and sashimi in Japanese cuisine. It can also be found as a flavoring agent in marinades, dressings, and sauces, adding a sweet and spicy kick. Its bright flavor also makes it a popular addition to seasoning mixes and salts.

In the US, pickled ginger is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Ginger itself has been studied for its potential anti-nausea and anti-inflammatory properties, though more research is needed. International bodies like JECFA and EFSA have evaluated ginger and its components. Evidence on specific health benefits at typical consumption levels is mixed and requires further investigation.