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Marusho Beni Shoga, Red Pickled Ginger 60g
- Marusho Beni Shoga, Red Pickled Ginger 60g
- Thinly sliced red pickled ginger for authentic Japanese flavor
- Perfect accompaniment for sushi, rice dishes, and noodles
- Conveniently packaged for easy use in cooking or as a garnish
Unleash the flavor of Japan & Korea: Marusho Beni Shoga, Red Pickled Ginger 60g!
Finely Sliced Red Pickled Ginger
Marusho Beni Shoga is a popular Japanese pickled condiment made from ginger that has been thinly sliced and marinated. This 60g pack provides ready-to-use, vibrantly red strands of ginger. The Beni Shoga is prepared by pickling the ginger, which imparts a sharp, salty, and slightly sour flavour that is commonly used to complement various hearty Japanese dishes, offering both flavour and colour.Sharp, Salty, and Bright Flavour
The flavour profile of this pickled ginger is defined by its intense, sharp tanginess and notable saltiness, distinct from the sweeter Gari (sushi ginger). The pickling process enhances the natural zest of the ginger, giving it a bright, invigorating flavour. The texture is crisp and firm, providing a welcome element of crunch and a contrasting acidic note to richer, savoury foods.How to Enjoy
Beni Shoga is primarily used as a flavourful garnish or topping. It is an essential accompaniment to many popular Japanese dishes, including Gyudon (beef bowl), Takoyaki (octopus balls), Yakisoba (fried noodles), and Okonomiyaki (savoury pancake). Add a small, colourful mound directly to the dish just before serving to inject a sharp, salty contrast and a pop of red colour.Best Before, Important Information
MHD: 03.07.2026
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. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 97 kJ / 23 kcal |
| Fat - of which saturated |
0.5g 0.1g |
| Corbohydrate - of which sugar |
5.0g 0.5g |
| Protein | 0.7g |
| Natrium (Salt) | 3.3g |
Water, 38% ginger, salt, distilled vinegar, acidifiers (E260, E330), flavour enhancer (E621), maltitol, sorbitol, ethanol, colouring foods (red cabbage, red radish).
Details & Importer
Manufacturer: Marusho
JIK GmbHSiemensring 9147877 WillichDeutschland
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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
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Frequently asked questions
How should Marusho Beni Shoga be prepared immediately before serving it as a topping for ramen or gyudon?
The pickled ginger should be gently drained of excess liquid before placing it on the dish. No further cutting is typically required as it is usually shredded, but you may lightly chop it if a finer texture is desired.
Can this Beni Shoga be incorporated directly into stir-fries, such as Yakisoba, or cooked rice dishes, like fried rice?
Yes, it can be added directly to the pan during the final stages of cooking or mixed into finished rice dishes. Adding it late preserves its texture and vibrant color.
When using Beni Shoga to flavor a dish, what is the best way to temper its strong vinegary note?
To reduce the intensity, rinse the ginger briefly under cold water and pat it dry before serving. Alternatively, mix it with neutral ingredients like shredded cabbage or plain rice.
How does Marusho Beni Shoga differ in flavor profile and intended use compared to standard Gari (Sushi Ginger)?
Beni Shoga is intensely salty, sour, and dyed red, used primarily as a sharp condiment for heavy dishes like donburi and noodles. Gari is mildly sweet, pale, and served as a palate cleanser between bites of sushi.
When comparing its use with savory pancakes, such as Okonomiyaki versus Takoyaki, should the ginger strips be handled differently?
For Okonomiyaki, the ginger is often mixed into the batter before cooking. For Takoyaki, it is usually added as a topping after cooking, often requiring a slightly finer chop for better integration into the small spheres.
