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Gari (ガリ) is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in 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 pink (in some cases by either E124 and/or beet juice) to promote sales, the natural product typically has a pale yellow to slightly pink hue from the pickling process.
Gari is usually eaten between dishes of sushi, as it is said to help cleanse the palate. Ginger has antiseptic properties, and was originally eaten with sushi to counter the ill effects of bad fish. Gari is not meant to be consumed in any type of sushi or hand roll.
Gari should not be confused with beni shoga, a red pickled ginger.
Gari can help ease stomach nausea.
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