How to make ★Gari★Sushi ginger〜ガリの作り方〜(EP113)

Posted on Posted in Japanese traditional recipes, Vegetables, 未分類

Today, I will be making “Gari” as known as sushi ginger or pickled ginger. “Gari” is the condiment which served with Sushi, almost all the time.

It’s the season of young ginger. It’s the time to make the freshest “Gari” for the next couple of months. You can create “Gari” with regular ginger but, it tastes not the same.

The young ginger is much more tender and milder in flavor.

“Gari” is an excellent accompaniment for Sushi, but why?

“Gari” cleanses your palate after eating fatty fish like Toro and salmon. And, refresh your taste bud to the next sushi.

What is more important is, ginger suppresses the microbes and bacteria as well as Wasabi.

"Gari" the Sushi ginger

The best accompaniment for Sushi
Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Japanese
Keyword: gari, japanese pickled ginger, pickled ginger, sushi ginger
Cost: $8


  • small pot
  • glass jar


  • 300 g 10oz. ginger ※preferably young with pink shoots
  • a piece of Kombu kelp 5cm×5cm
  • 3/4 cup water
  • 1/2 cup vinegar ※preferably rice vinegar
  • 1/4 cup white sugar
  • One teaspoon salt


  • First, we are making the Kombu Dashi for the brine. Put your Kombu kelp and salt into a pot along with water. Cook on very low heat and bring it to 60 ℃(140℉).
    60 ℃ is the temperature that draws out Umami at the maximum.
    Set aside while preparing the ginger.
  • Snip off the tip to wash off the mad. Scrub well and scrape the skin. Some people use a spoon, but I prefer back of the knife. Rinse and clean the surface.
  • Slice thinly with a thing blade sharp knife. Slice into very thin almost see through the other side. Or you can use mandolin to have thin and even slices.
  • Rinse under the cold running water, changing the water a couple of times.
  • Next, blanch sliced ginger for a minute or so. Bring 2 liters of water to a boil, and the ginger goes in. Cook over high heat until boil again. Drain. ※If you are using old ginger, cook a minutes longer.
  • Place it on a shallow mesh tray to evaporate the moisture. Sprinkle 1/2 teaspoon salt.
  • Meanwhile, mix the brine. Take out the Kombu kelp, then mix other seasonings. Stir until sugar dissolves.
  • When the ginger comes to room temperature, squeeze out the moisture gently by your hand with the gloves on. We want to keep it long shelf time and avoid contamination of bacteria.
  • Transfer to a clean jar that sterilized with boiling water.
  • Pour the brine over it, loosen it with chopsticks a little. Store in the fridge for a day, and you can enjoy your homemade "Gari".
  • It will last in the fridge well over 3 months as long as you are using clean chopsticks to take out.


Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.