English
Deutsch
日本語
-130g.png)
-multi-5.png)
Daruma Pickled ginger pink sugar and vinegar Sushi gari 100g
Daruma Pickled ginger pink sugar and vinegar Sushi gari 100g
- The vibrant pink hue and a characteristic balance of sweet and tangy flavors.
- Traditionally served as Gari, essential for refreshing the palate between bites of sushi.
- Prepared using thinly sliced young ginger preserved in a sugar and rice vinegar brine.
- Conveniently packaged in a 100g size, perfect for home preparation or small gatherings.
Unleash the flavor of Japan & Korea: Daruma Pickled ginger pink sugar and vinegar Sushi gari 100g!
Artisanal Pink Sushi Gari
Daruma Pickled Ginger is characterized by its vibrant, natural pink hue, achieved through traditional Japanese methods. This gari is thinly sliced and carefully prepared, offering the perfect crisp texture that complements any raw fish preparation. It serves as an essential, authentic component for enjoying sushi and sashimi, bridging the complex flavors of the meal with its clean finish.Sweet, Tangy, and Refreshing Flavor
The flavor profile of Daruma Pickled Ginger is a perfect balance of sharpness and sweetness. The distinct pungency of the young ginger root is mellowed by the careful infusion of sugar and vinegar, creating a refreshing, sweet-and-sour taste. This precise balance ensures the gari effectively cleanses the palate without overpowering the delicate flavors of the main dish.How to Enjoy
Daruma Pickled Ginger is primarily used as a palate cleanser between different pieces of sushi or sashimi. Take a small amount between bites to refresh your mouth. It is also excellent served alongside heavier dishes like grilled meats, katsu, or rice bowls (donburi) to provide a bright, acidic contrast that cuts through richness. Store refrigerated after opening to maintain optimum crispness.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 30.06.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 41kJ/10kcal |
| Fat - of which saturated |
0.0g 0.0g |
| Corbohydrate - of which sugar |
1.3g 0g |
| Protein | 0.2g |
| Natrium (Salt) | 2.0g |
Ginger, water, salt, acidifier: E330, E260, preservative: E202, color: E163, sweeteners: E951*, E950, E955, E954 * contains a source of phenylalanine
Details & Importer
Manufacturer: Daruma
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
--multi-5-145g.png)
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
You can still love this!
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
So NikanKitchen, these are our customers.
Frequently asked questions
How should Daruma Gari be prepared for immediate use with sushi?
Drain the pickled ginger well and pat it lightly with a paper towel before serving to remove excess pickling liquid, ensuring a cleaner flavor profile.
What is the optimal temperature for serving Gari to maximize its palate-cleansing effect?
Gari is best served chilled or at cool room temperature, as the coldness enhances the sharp contrast between the ginger's acidity and the fat of the fish.
If the Gari flavor is too sweet for a specific dish, how can its sweetness be slightly neutralized?
To reduce perceived sweetness, rinse the ginger briefly under cold running water and soak it in a small amount of plain rice vinegar for five minutes before draining thoroughly.
How does this pink Daruma Gari differ in texture and primary use from Beni Shoga (red pickled ginger)?
Daruma Gari is thinly sliced and tender, intended as a palate cleanser for sushi, while Beni Shoga is julienned, crunchier, and typically used as a topping or garnish for savory dishes like Takoyaki or Gyudon.
Can the pickling liquid be reused, for instance, in marinating vegetables?
Yes, the remaining sweet and sour pickling liquid can be briefly simmered and used as a base for quick-pickling thin cucumber slices or daikon radish.
