Pickled Ginger Sachet

Pickled ginger, often called 'gari' in Japanese cuisine, is made from thinly sliced ginger root that has been pickled in a solution of vinegar, sugar, and salt. This process preserves the ginger and gives it a sweet and slightly tangy flavour profile. It is commonly served as a palate cleanser between different types of sushi.

Pickled ginger is primarily used as a condiment and palate cleanser in Japanese and other East Asian cuisines, particularly with sushi and sashimi. Its sweet, sour, and slightly spicy flavour can also complement other dishes, and it is sometimes used as a flavouring in marinades or dressings.

Ginger is a plant-based ingredient and not considered a food additive in the UK. It has been used for centuries in traditional medicine for its flavour and potential health benefits, such as aiding digestion. While research into ginger's specific health effects is ongoing, the NHS suggests ginger may help with nausea. The World Health Organization (WHO) has listed ginger as a botanical species used for medicinal purposes. Evidence regarding its health benefits is generally positive, but it is not a regulated medicine.