Benishoga is one of the most popular types of pickled ginger in Japan, along with gari. Instantly recognisable due to its bright red hue which it gets from the red perilla leaf, it is pickled in a solution left over from the production of umeboshi (pickled apricots).

It is then usually shredded and sprinkled on a wide range of dishes. Gari is thin slivers of ginger root pickled in plum vinegar, giving it a slightly sweet taste, pinkish colour and a pungent aroma. Gari is eaten with sushi. It is used as a palate cleanser between dishes. Additionally, ginger is a common ingredient in marinades, stir-fries, soups, and sauces, adding a zesty kick to the overall flavour profile!