More Than Just a Side Dish
What Is Gari?
Gari is made by slicing fresh ginger very thinly and soaking it in sweet vinegar (amazū). It is sometimes confused with beni-shōga (red pickled ginger), but the two are different: gari is lightly pickled and often pale pink, while beni-shōga is dyed a bright red and used as a condiment for fried noodles or grilled dishes.
The Role of Gari in Sushi
- Cleansing the palate
- It refreshes the mouth between different types of sushi, allowing each piece to be fully appreciated.
- Aiding digestion
- Ginger's natural compound, gingerol, stimulates the stomach and improves digestion.
- Antibacterial properties
- Ginger helps reduce the risk of foodborne illness when eating raw fish.
- Cutting through fat
- Its sharp freshness balances the richness of fatty tuna or salmon.
- Masking odors
- The clean aroma reduces any fishiness, highlighting natural flavors.
- Warming the body
- Ginger has a warming effect, helpful when eating cold foods like sushi.
How to Enjoy Gari
- Between bites
- Cleanse your palate with a slice before trying a different sushi topping.
- After fatty fish
- Refresh your taste after eating rich cuts such as toro (fatty tuna).
- With gunkan-maki
- Place a little gari on top before dipping into soy sauce for balanced flavor.
- As a brush
- Use gari to apply soy sauce to nigiri neatly, avoiding soggy rice.
A Bit of History
Types of Gari
- New ginger gari
- made from young ginger, with a light, refreshing taste and tender texture.
- Mature ginger gari
- stronger flavor and aroma, offering depth.
- White gari
- bleached for a clean appearance and subtle taste.
- Varied sweetness
- adjusted by changing the ratio of sugar and vinegar.
Making Gari at Home
- Slice fresh ginger thinly along the grain.
- Blanch briefly in boiling water, then sprinkle with salt.
- Prepare sweet vinegar (vinegar, sugar, salt, and kombu stock).
- Soak the ginger while still warm; as it cools, it turns a delicate pink.
Beyond Sushi
- Added to ochazuke (rice with hot tea) for a refreshing touch.
- Chopped into pasta dishes like aglio e olio for a spicy kick.
- Sprinkled over salads for a zesty accent.
In Conclusion
Gari is far more than a sushi side dish. With its refreshing taste, digestive benefits, and cultural history, it enhances every sushi meal and even inspires new culinary uses. Next time you enjoy sushi, take a moment to appreciate the humble gari—it may just become your new favorite part of the meal.
