Gari, the sweet and tangy pickled ginger that accompanies sushi, is more than just a garnish. With its refreshing aroma and crisp texture, it serves to cleanse the palate between bites and enhance the flavors of each sushi piece. In this post, I’ll show you how to make authentic gari at home using young ginger—easy, delicious, and perfect for sushi lovers.
1. What is Gari? The origin of the name and its role
Gari (also known as sushi ginger) is thinly sliced young ginger pickled in sweet vinegar. Its refreshing taste helps reset your palate between different types of sushi, making each bite taste as fresh as the first.
The name “gari” is said to come from the crunchy sound the ginger makes when eaten (“gari-gari”), or perhaps the sound of slicing it with a knife. Gari has been served alongside sushi since the Edo period, and it’s more than just traditional—ginger also offers antibacterial and digestive benefits, making it a smart companion to raw fish.
Young ginger (shin-shōga) is different from mature ginger: it has thin, delicate skin, high moisture content, and a milder, less pungent flavor. This makes it perfect for pickling. Unlike mature ginger, which can be tough and fibrous, young ginger turns tender and flavorful in sweet vinegar.
2. Ingredients (easy to make amounts)
・Fresh ginger 500g
・200g vinegar
・100g sugar
・1 teaspoon salt
3. How to make it
1.Preparation Cut the large fresh ginger into bite-sized pieces so that it is easy to slice. The slightly pink parts will add a natural color to the sweet vinegar, so don't throw them away.
2.Scrape the skin off with a peeling spoon. It's easier to remove the skin with a spoon than with a peeler, and it comes off without waste.
3.Slice thinly using a single-edged knife such as a thin blade knife. Using a slicer makes it even easier.
4.To make the sweet and sour sauce, heat the vinegar, sugar and salt in a separate pot, then turn off the heat when the sugar has dissolved.
5.Process the fresh ginger in boiling water . Boil plenty of water, place the sliced fresh ginger in a colander and pour the boiling water over it. Squeeze out the water while it is still hot.
6.Combine the fresh ginger and sweet vinegar in a bowl and add the pink part that you set aside earlier. Leave it to marinate for more than half a day and the refreshing gari will be ready.
4. Storage Tips and Seasonal Insight
Thanks to the preserving power of vinegar, gari lasts a long time in the fridge—up to a year when stored properly. That’s why sushi restaurants can serve it year-round: they make large batches when young ginger is in season and keep it refrigerated.
Young ginger is typically in season from May to August, so this is the best time to prepare homemade gari. You’ll get the best flavor, texture, and natural color during these months.
If your gari tastes a bit too spicy or pungent, don’t worry—just remove the ginger slices from the vinegar, blanch them in hot water for a few minutes, then squeeze and return them to the pickling liquid. This will mellow the heat and bring out the sweet-tangy balance.
5. How to Enjoy and Repurpose Gari
Gari pairs well with all kinds of sushi, but it’s especially great with stronger-flavored fish like mackerel. One great tip: when making pressed mackerel sushi (saba oshizushi), layer some gari between the rice and fish—it adds a fresh zing and enhances the whole dish.
Also, don’t toss out the leftover pickling liquid! Mix it with soda water and you’ve got a refreshing, homemade ginger drink—another bonus of making gari at home.
Whether you’re a sushi enthusiast or just love the unique flavor of pickled ginger, homemade gari is a fun and rewarding project. Try making a big batch while young ginger is in season—you won’t regret it!
