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Beni shōga

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(Redirected from Beni shoga) Japanese pickled ginger Not to be confused with Gari (ginger).
Beni shōga on a gyūdon

Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from thin strips of ginger pickled in umezu (梅酢), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (Perilla frutescens var. crispa). Commercial beni shōga often derives its hue from artificial coloring. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.

References

  1. Smil, Vaclav; Kobayashi, Kazuhiko (2012). Japan's Dietary Transition and Its Impacts. Cambridge, Massachusetts: MIT Press. p. 31. ISBN 978-0-262-01782-4.
  2. Hosking, Richard (1996). "shōga". A Dictionary of Japanese Food: Ingredients & Culture (First ed.). Tuttle. ISBN 978-1-4629-0343-6.

See also

Japanese food and drink
Shushoku
Rice
Noodles
Konamono
Bread
Okazu
Soup
(Shirumono)
Set menu
Beverages
Alcoholic beverage
Tea
Soft drinks
Products
Snacks /
desserts/
Wagashi
Fruits
Ingredients /
condiments
Utensils
Lists
Related
Ginger (Zingiber officinale)
Alimentary
Varieties
  • Common (var. Roscoe)
  • Shōga (生姜) (var. rubens)
  • White Ginger (var. amarum)
  • Assam (var. assam)
  • China (var. china)
  • Rio de Janeiro (var. Rio)
Medicinal
Varieties
Kampo
  • Shokyo
  • Kankyo
  • Ogawa Umare
Jamu
  • Red Ginger (var. rubra)
  • Malaysian ginger
  • Temulawak
Ayurveda
TCM
Thai aromatherapyPlai (Z. cassumunar)
Burmese traditional medicinemeik-thalin (Z. barbatum)
Foods
Dishes
Beverages
Bioactive constituents
Health
In Fresh ginger
Processed
Consumed parts
  • Rhizome (root)
  • Ginger leaf (canh khoai mỡ)
Preparation
Unrelated species
Related species
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