Gari or pickled ginger is a typical dish of Japanese cuisine that is served with the intention of cleansing the palate when tasting different types of sushi. The marinade is prepared based on sweet vinegar called Amazu. This marinade has the particularity of eliminating the vices produced by the previous bite. The flavor provided by ginger is fine, quite fresh and with a crunchy texture, which pleases most diners. In Asian cuisine its use is numerous, if not infinite. Its presence on the table gives us peace of mind when a change of flavors is necessary during the meal.
How do you use Gari, pickled ginger?
The presence of the Gari on the table stimulates the palate and alerts the diner that the table will have varied products. Thus, its use will be exclusive to cleanse the palate and not waste the flavors between pieces.
Different types of sushi abound on the Japanese table and Gari prepares the palate especially when there is the presence of raw fish and thus allows the complete perception of the flavors. For example, if you try a sushi with a powerful flavor like tuna, you already know that its flavor will permeate your mouth. The diner should take their time to fully appreciate all its flavors and when ready, have a Gari to cleanse. Next, wait a while to adjust your palate and continue with the tasting. Complying with these steps will allow you to appreciate all the flavors of the pieces regardless of how invasive their ingredients are.
How to select the best Gari on the market
Gari is found on the market basically in countless brands and normally in two presentations that are mainly distinguished by their colors, white and pink. Its color is not at all due to its quality, it is simply a natural indicator that allows the consumer to know its degree of maturity.
How to choose the right color
When the Gari is pink, it translates that the ginger is tender at the time of harvest. After being packaged and macerating for a certain time, its color changes, reaching white, which means that the ginger has reached the necessary maturity.
The color denotes to the consumer the freshness and youth of the product. However, some companies that process it add coloring to the product to encourage purchase, so when purchasing you should take this information into account and choose reliable brands.
Benefits of Gari
Ginger is a plant whose edible part is the root. This is one of the most exotic spices, healthy and delicious when used in gastronomy in general. Its benefits fall within the medicinal nature, helping the body in various areas, for example:
Nutrient source
Pickled ginger is capable of providing potassium, magnesium, copper and vitamin B6 in smaller quantities if eaten raw.
Improves the digestive process
Gari does not escape being a food that helps the digestive process in people, it is also capable of counteracting morning sickness resulting from the first weeks of pregnancy.
It prevents illnesses
The consumption of ginger, in any presentation, is related to reducing cholesterol, stopping the reproduction of cancer cells and controlling inflammation caused by rheumatic diseases. And although in some cases the transformation process of this root could be altered, in the case of this pickle it does not change its healthy properties.
