Gari, a well-known food at sushi restaurants, is a great palate cleanser. It may seem like it takes a lot of effort to make, but in fact, it can be easily prepared at home.
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What is Gari?
Gari is a pickled ginger made by soaking thinly sliced young ginger in sweet vinegar brine. It is called "Gari" in Japan because it makes a crunchy sound when chewed, or when the ginger is thinly sliced with a knife.
It is known as a common accompaniment to sushi, but it is also used in Japan as an ingredient mixed in with rice, or as an ingredient in salads and Chirashi Sushi. It adds a tasty accent to the flavor and texture of dishes.
Why is there gari served at sushi restaurants?
There is a reason why gari, which may seem unrelated to sushi at first glance, is commonly found in sushi restaurants. This is because it plays a role in safely and deliciously consuming raw fish, as follows.
• The role of neutralizing bacteria.
Gari contains an antibacterial ingredient called "gingerol," which helps prevent food poisoning from raw fish. In the past, it was customary to eat gari with one's fingers before consuming sushi, as it served to disinfect and moisten the hands, similar to the function of a modern-day oshibori (hot towel). By the way, rice vinegar in sushi rice, wasabi, and green tea also have antibacterial properties similar to those found in gari.
• The role of palate cleansers.
The sweet and tangy taste of gari helps to cleanse the palate and eliminate any lingering fishy taste in the mouth. By eating gari between pieces of sushi, it allows you to taste the next piece of sushi even more deliciously.
• The role of warming up the body.
Gingerol, which has antimicrobial properties, also has a warming effect. It can help warm the body and prevent it from getting cold, even when eating raw fish.
Ginger used for gari
In general, it is typical to use young ginger instead of common ginger for preparing gari.
Young ginger is harvested from the newly grown part of the ginger root and is slightly pink in color. Compared to common ginger, it is less spicy and has more moisture. Since it is an ingredient that doesn't last long, it is best to use fresh young ginger that has not dried out or changed color.
While it is possible to make gari with common ginger, it is recommended to use young ginger whenever possible, as it will have a more tender texture and less spicy flavor.
Ingredients
- 8 oz. (225g) young ginger
- 3 cups (150ml) kombu dashi (which can be substituted with water) (For information on how to make kombu dashi, please refer to the linked article)
- 5 Tbsp sugar
- ½ Tbsp salt
- 2 cups (100ml) rice vinegar
Step-by-step instructions
🕒 Total 8 hrs 30 mins
Step 1
Divide the young ginger into manageable pieces, and use a spoon to scrape off the thin skin, leaving the red parts intact. Then, cut the ginger into thin slices along the fibers using a knife or a slicer.
Step 2
Fill a pot with plenty of water and bring it to a boil. Add the sliced ginger and boil for 1-2 minutes.
Step 3
Remove the boiled ginger to a colander, and let it soak in a bowl of water for at least 10 minutes.
Step 4
Put kombu dashi (or water), sugar, and salt in a pot and heat them. Once the sugar has dissolved, turn off the heat and add the vinegar.
Step 5
Place the vinegar mixture into a sterilized container. Squeeze out any excess water from the young ginger with your hands and add it to the container, then let it marinate in the vinegar mixture for at least one night.
To Store
You can store it in the refrigerator for at least 2 months.
Tips on how to make
- When peeling the young ginger, leave the red parts. This will result in a pale pink color for your gari. However, if you're not concerned about achieving a pink color, this step is not necessary.
- Adjust the boiling time for sliced young ginger based on its thickness and amount. The spiciness of the ginger will vary depending on how long it is boiled, but the difference is subtle, so you don't need to be worried about it too much.
- Soak the young ginger that has been boiled in water. This will remove the harsh taste from the ginger. Alternatively, you can also sprinkle salt on the ginger to remove its harsh taste.
Recipe Card
Gari (Pickled Sushi Ginger)
Ingredients
- 8 oz. (225g) young ginger
- 3 cups (150ml) kombu dashi (which can be substituted with water) (For information on how to make kombu dashi, please refer to the linked article)
- 5 Tbsp sugar
- ½ Tbsp salt
- 2 cups (100ml) rice vinegar
Instructions
- Divide the young ginger into manageable pieces, and use a spoon to scrape off the thin skin, leaving the red parts intact. Then, cut the ginger into thin slices along the fibers using a knife or a slicer.
- Fill a pot with plenty of water and bring it to a boil. Add the sliced ginger and boil for 1-2 minutes.
- Remove the boiled ginger to a colander, and let it soak in a bowl of water for at least 10 minutes.
- Put kombu dashi (or water), sugar, and salt in a pot and heat them. Once the sugar has dissolved, turn off the heat and add the vinegar.
- Place the vinegar mixture into a sterilized container. Squeeze out any excess water from the young ginger with your hands and add it to the container, then let it marinate in the vinegar mixture for at least one night.
Notes
- You can store it in the refrigerator for at least 2 months.
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