Hi! I’m Cassandre, and today on Caramel Loafing, we’re making two iconic Japanese pickled condiments: Pickled Young Ginger (Gari) and Beni Shoga—both refreshing, tangy, and incredibly easy to make at home.
Gari, also known as sushi ginger, is that delicate pink pickled ginger you’ll often find served alongside sushi or sashimi at Japanese restaurants. It’s thinly sliced, sweet and tangy, and meant to cleanse the palate between bites.
Beni Shoga is the bright red, julienned pickled ginger you might recognize from Japanese donburi bowls or savory dishes like okonomiyaki and yakisoba. It has a sharper, saltier bite, and its vivid color comes naturally from ume plum vinegar.
Summer is the perfect season for young ginger—it’s crisp, juicy, low in fiber, and much milder than mature ginger, which makes it ideal for pickling. So while it's in season, why not whip up a few jars of these classic Japanese pickles for your fridge? They’re not only refreshing and appetite-boosting but also a flavorful touch to all kinds of meals. I hope you’ll love this recipe as much as I do! 😋
If you enjoyed this refreshing Japanese Pickled Sushi Ginger, you’ll also love these flavorful and practical Japanese and everyday recipes:
Japan’s No.1 comfort food favorite: Japanese Hamburger Steak with Worcestershire Red Wine Sauce
Popular Japanese convenience store breakfast: Japanese Egg Salad Sandwich
Crispy, golden, must-try sandwich: Japanese Pork Katsu Sandwich
Classic Japanese home-cooked dish: Nikudofu (Japanese Tofu & Beef Stew)
Oven-baked crispy chicken wings without a drop of oil: Parmesan Garlic Chicken Wings
Classic Taiwanese breakfast favorite: Savory Soy Milk with Egg
Pickled Young Ginger (Gari) and Red Pickled Ginger (Beni Shoga) Recipe
Ingredients
Container: 240ml (8 oz) jar
Yield: Serves 4–5 people
☞ Pickled Ginger (Gari)
- Fresh young ginger – 150g (5.3 oz)
- Rice vinegar – 120ml (4 fl oz)
- Granulated sugar – 60g (2.1 oz)
- Salt – 2g (0.07 oz)
☞ Red Pickled Ginger (Beni Shoga)
- Fresh young ginger – 150g (5.3 oz)
- Red ume plum vinegar (Aka Umezu) – 60ml (2 fl oz)
- Salt – 5g (0.18 oz)
Instructions
☞ How to Make Gari (Pickled Ginger)
- Rinse the young ginger thoroughly and use a spoon to scrape off the rough outer skin.
- Select the pink, tender tips of the rhizome for the best texture—these parts are crisp, juicy, and low in fiber. Slice thinly along the grain. For more mature ginger, slice diagonally against the grain for easier chewing.
- Bring a pot of water to a boil. Add the sliced ginger and boil for 1–2 minutes once the water returns to a boil.
- Drain the ginger in a sieve and let it cool for about 10 minutes.
- In a separate saucepan, combine rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve, then remove from heat and let it cool slightly.
- Once cooled, squeeze out excess moisture from the ginger by hand and transfer it to a sterilized glass jar.
- Pour the sweet vinegar pickling solution over the ginger. Seal the jar and refrigerate. It’ll be ready the next day.
☞ How to Make Beni Shoga (Red Pickled Ginger)
- Rinse the young ginger and use a spoon to gently scrape off the skin.
- Cut the pink, tender tips of the ginger into thin matchsticks, about 3mm wide.
- Sprinkle with salt and toss gently to coat. Let it sit for 30 minutes to draw out excess moisture.
- After 30 minutes, squeeze out the liquid and pack the ginger into a sterilized jar.
- Pour in the red ume plum vinegar (Aka Umezu), seal the jar, and refrigerate. Enjoy the next day.
For a full video tutorial, check out:
How to Make Gari & Beni Shoga