Today I’m sharing one of my favorite homemade Japanese condiments – Gari, the thinly sliced pickled ginger that often comes alongside nigiri sushi.
I made this batch because I simply missed it. Unlike Japan, you can’t always find fresh young ginger in Singapore, and the store-bought Gari tends to be far too sweet for my taste. When I spotted young ginger at NTUC, one of the local supermarkets here, I knew it was the perfect chance to make a fresh batch myself.
In traditional Japanese cuisine, Gari plays a subtle but important role. It cleanses the palate between different pieces of sushi, allowing you to fully enjoy the nuances of each fish. It also has gentle antibacterial properties, making it both functional and flavorful.
Now that I make it at home, it’s become one of my fridge staples – not just for sushi, but as a fun, slightly tangy addition to many dishes. I love mixing it into potato salads for a fresh crunch and zing (it works like a Japanese-style cornichon!), or finely chopping it into tartar sauce. It also pairs beautifully with grilled miso-marinated fish, teriyaki chicken, or even cold ham.
🧂 My Easy Homemade Gari (Pickled Ginger) – Quick Method
Note: This recipe works only with fresh, juicy young ginger. Please don’t try it with old, fibrous ginger – it’s too spicy and tough.
Step 1: Prepare the Ginger
I used about 500g. Peel and slice it very thinly (a mandoline helps!). Boil in water for 2–3 minutes to soften and reduce pungency, then drain well. Lightly sprinkle with salt (less than 1 tsp for 500g), and let cool. Once cool, squeeze gently to remove excess moisture.
Step 2: Make the Pickling Liquid
For extra umami, I steeped kombu (kelp) in hot water. Kombu brings natural glutamates that deepen the flavor. If you don’t have kombu, just skip it — plain water works fine too.
My marinade ratio (adjust to taste):
- 1 cup water (with or without 1–2 pieces of kombu)
- 150 ml rice vinegar
- 5–8 tablespoons sugar (depending on your sweetness preference)
- Less than 1 tsp salt
Bring it all to a light simmer, then let it cool slightly.
Step 3: Pickle & Store
Pour the marinade over the ginger, seal in a clean jar, and refrigerate. It’s good to go in half a day, and will keep for up to 2 weeks in the fridge.
I didn’t always love Gari growing up – I think it’s one of those acquired tastes you start to appreciate with age. Now, I genuinely enjoy the brightness and bite it adds to the table.
If you’re looking for an easy homemade Japanese pickle that works beyond sushi night, I highly recommend trying this. It’s healthy, surprisingly versatile, and brings a touch of Japanese flavor to your everyday cooking.
Wishing everyone a flavorful start to the weekend! 🫚🥢🇯🇵
🫚🇯🇵🫚🇯🇵🫚🥢
台風、何事もなく無事すぎますように…！！台風一過の晴れ、秋の始まりを感じるあの感覚思い出します。
昨日のリールのお魚の付け合わせ、自家製ガリの甘酢漬けを添えました。
ローカルスーパーの”young ginger”たるもの、新生姜の代わりに、かなりいけます！
しょうもないのですが、生姜という言葉で…以前、仕事で残念ショボンな展開があった際、外国人上司に”No ginger”とウィンクされて、数時間後に”しょうがないね！”のダジャレ（日本人向け）だったのか！！と高度なギャグに感動＆痛み入ったのを定期的に思い出します。
さて、簡単な覚書。お魚やお肉にピクルス代わりに添えたり、ポテサラに入れて楽しんでいます。
1. 新生姜/young ginger、皮をむいて、薄くスライス、熱湯で数分茹でる。ざるにとり、塩して数分置き、冷めればぎゅぎゅっと絞る。
2. 甘酢：昆布出汁をベースに。大体：出汁1カップ＋米酢＋150ｇ＋大5～8砂糖＋小1以下くらいのお塩
3.密閉容器にすべてあわせて、冷蔵庫へ。1〜２週間楽しめます。