Gari (ガリ?) is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated inside a solution of sugar and vinegar. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. Although many brands of commercially produced gari are artificially colored (in some cases by either E124 and/or beetroot red) to promote sales, the actual pickle is naturally pink in colour. This is likely the result of chemical compounds inside the ginger reacting or denaturing due to the added vinegar, thus creating a red color. However, many will find that even after pickling, the natural yellowish color of the ginger persists, and that is still a normal form of gari found (for a pinkish color, look for very fresh and young ginger).
Gari is usually eaten between dishes of sushi, as it is said to help cleanse the palate.
Gari should not be confused with beni shoga, a red pickled ginger.
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