Gari fufu

On this Wikipedia the language links are gari fufu the top of the page across from the article title. Not to be confused with beni shōga, another pickled ginger in Japanese cuisine.

Not to be confused with garri, a starchy cereal staple in Nigeria and Western Africa. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. When traditionally prepared, gari typically has a pale yellow to slightly pink hue from the pickling process. Only very young ginger will develop the slight pink tint naturally. Being a prepared form of ginger, gari has minor anti-microbial properties, which may be useful when consuming raw food. Sushi Etiquette: Do’s and Don’ts from 6 Top Sushi Chefs”.

Detailed Frequently Asked Questions — Beyond The Basics, Making Sushi at Home, and Where to Find Sushi Grade Fish”. Gari is one of many different types of popular pickled vegetables, or tsukemono, in Japanese cuisine. Also known as sushi ginger, gari consists of thin slices of young ginger plant known as shin shoga that have been soaked in a solution of sugar and vinegar. These pink slices of ginger may be eaten alone or as condiments. Most people who eat gari do so in between pieces of sushi.

It is considered a palate cleanser, and clears the taste of the previous piece of sushi so the diner may completely experience the taste of the next piece. It is also said to help enhance the flavors of sushi. Some people simply eat gari at the end of a meal in order to clean the palate for a fresh taste in the mouth. This type of pickled ginger is not meant to be used in sushi preparation. It is also not considered suitable for other hand rolled foods. One type of gari is made from cassava. Some people eat gari with sushi.