Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from thin strips of ginger pickled in umezu (梅酢), the pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (Perilla frutescens var. crispa). Commercial beni shōga often derives its hue from artificial coloring, to a garish effect. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.
|This condiment-related article is a stub. You can help Wikipedia by expanding it.|
|This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.|