Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It is considered to be essential in the presentation of sushi. It is used for cleansing the palate between eating different pieces of sushi.
As a form of ginger, gari has minor anti-microbial properties, which may be useful when consuming raw food.
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White is the original colour of ginger. In the pink variation they just add colour. The taste is still the same!
Gari is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender flesh and natural sweetness.
Ginger (71%), water, salt, acids: E260, E330, preservative: E202, sweeteners: E951, E954, E955
Product of China
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