Beni Shouga

Beni Shouga is a form of Japanese pickled ginger, used as a condiment or garnish with savoury dishes. It is a pronounced red colour.

To make Beni Shouga, fresh ginger is peeled, then cut into small pieces. The pieces may be in julienned match-stick form, or thin slices. It is then let stand for around an hour, salted. It is then pickled in umezu brine (the brine left over after making Umeboshi pickle; see separate entries.)

The umezu brine is red, owing to the red Shiso leaves that were used in making the Umeboshi. This red colour gets passed onto the ginger as well.

There are three types of Japanese Pickled Ginger: Gari, Amazu-Shouga, and Beni-Shouga. Beni Shouga is used as a garnish for dishes such as gyudon and yakisoba. The pickled ginger served with sushi is the one called "gari."

To make Beni Shouga at home, you can use the red brine that comes in bottles of umeboshi bottled in its red brine.
"Beni" means "red" in Japanense; "Shouga" (or "Shoga") means "ginger."

Also called "Beni Shoga" in English.

Also called:

Amazu-Shouga, Gari, Ginger, Pickled Ginger, Shiso Leaves, Umeboshi, Umezu

Amazu-Shouga, Beni Shouga, Gari, Miso-Zuke, Nuka-Zuke, Oshinko, Pickled Daikon Radish, Pickled Ginger, Shio-Zuke, Su-Zuke, Umeboshi, Umezu

Branston Pickle, Bread and Butter Pickles, Caperberries, Capers, Chow-Chow, Cocktail Onions, Cornichons, Deep-Fried Pickles, Dill Pickles, Gardiniera, Godeulppagi Kimchi, Hot-Pickled Mustard Root, Kimchi, Pearl Onions, Pickle Chips, Pickle Juice, Pickled Eggs, Pickled Onions, Pickled Walnuts, Preserved Lemons, Preserved Mustard Greens, Sauerkraut, Yum Yum Pickles

Jams, Jelly, Olives