Beni Shoga – (A Japanese Preserved Ginger)


  • 250 gm (1/2 lb) fresh ginger root
  • 180 ml (3/4 cup) rice vinegar
  • 120 ml (1/2 cup) sugar
  • 1/2 tsp salt

  1. Wash fresh ginger rhizome and rub off skin. 
  2. Julienne the ginger into 1/16" by 1/2" slices, place in bowl and salt them, stirring to coat each slice. 
  3. Leave salted ginger in bowl for about an hour. 
  4. Dry with paper towels and place ginger in a sterilized container/jar.
  5. Mix rice vinegar and sugar in a pan and bring to a boil. 
  6. Pour the hot mixture of vinegar and sugar over the ginger slices.
  7. Set aside to cool. 
  8. The ginger will change color to a light pink.(Pink ginger is called Gari )
  9. You can add some red food coloring to enhance the red.
  10. Cover the jar and store it in the refrigerator.

The red coloring of the beni shoga at noodle houses  is produced by using a colorant often plum. 
They also use the herb shiso which  likely imparts some flavor to the ginger, however it's not vital, and  this recipe produces a fine substitute.