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Gari (ガリ) is a type oftsukemono (Japanesepickledvegetables). It is made from sweet, thinly slicedginger that has beenmarinated in a solution ofsugar andvinegar. Younger ginger is generally preferred forgari^[1][2] because of its tender flesh and natural sweetness.Gari is often served and eaten aftersushi, and is sometimes calledsushi ginger. It may also simply be calledpickled ginger. In Japanese cuisine, it is considered to be essential in the presentation of sushi. Some believe it is used tocleanse thepalate between eating different pieces of sushi, or, alternatively, it may be eaten before or after the meal.^{[3][citation needed]}

When traditionally prepared,gari typically has a pale yellow to slightly pink hue from thepickling process. Only very young ginger will develop the slight pink tint naturally.^[4] Many brands of commercially producedgari are colored pink, artificially or naturally, often by usingE124,beet juice or redshiso (perilla leaves),^[1] either to intensify the existing pink color or because the ginger used was too mature to turn pink upon pickling.^{[citation needed]}

• Beni shōga
• List of pickled foods

• Japanese pickles
• Sushi
• Ginger dishes

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