benishoga

Benishoga is a type of pickled ginger, specifically referring to young ginger that has been pickled in plum vinegar, giving it a vibrant pink color. It is a common condiment in Japanese cuisine, often served alongside sushi and sashimi. The pickling process mellows the pungent spiciness of fresh ginger, resulting in a slightly sweet, tangy, and refreshing flavor. The bright pink hue of benishoga is natural and comes from the anthocyanins in the shiso leaves, a type of herb, that are sometimes used in the pickling brine.

The preparation of benishoga typically involves thinly slicing young ginger root, salting it to draw out moisture, and then marinating it in a mixture that often includes plum vinegar (umeboshi nozu), sugar, and sometimes shiso. The ginger is left to pickle for a period, allowing the flavors to meld and the characteristic color to develop. Benishoga is known for its palate-cleansing properties, which is why it is frequently paired with rich or oily foods like raw fish. It can also be used as a garnish or ingredient in other dishes, adding a burst of color and a zesty, slightly sour note.