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Beni Shoga Recipe: How to Make Japanese Pickled Ginger

Written by MasterClass

Last updated: Mar 8, 2024 • 2 min read

Learn how to make Japanese red pickled ginger at home.

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What Is Beni Shoga?

Beni shoga is a type of tsukemono (Japanese pickle) made with ginger root. Beni shoga consists of young ginger that is cut into thin strips and pickled in umezu, a plum vinegar left over from making umeboshi (pickled plums). The umezu brine, which is dyed by red shiso (perilla) leaves, makes beni shoga bright red in color. Commercial versions of beni shoga are widely available and sometimes made with artificial coloring.

Beni Shoga vs. Gari: What’s the Difference?

Beni shoga and gari are both types of pickled ginger used as garnishes and condiments in Japanese cooking, but there are some key differences:

  • Shape: Beni shoga is julienned into matchsticks, and gari is thinly sliced lengthwise.
  • Color: Beni shoga is bright red in color, and gari is light pink.
  • Flavor: Beni shoga has a sharp, sour flavor since it is made with umeboshi vinegar. Gari, which is often served with sushi and sashimi, is made with rice vinegar and sugar and is sweeter than beni shoga.

4 Ways to Use Beni Shoga

Beni shoga is a popular condiment and garnish that adds flavor and color to many Japanese dishes.

  1. 1. Gyudon: Gyudon, a type of donburi (rice bowl) featuring beef, is often topped with beni shoga.
  2. 2. Yakisoba: Beni shoga is a popular addition to yakisoba, a stir-fried noodle dish.
  3. 3. Okonomiyaki: Okonomiyaki is a Japanese savory pancake often garnished with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and beni shoga.
  4. 4. Takoyaki: Small octopus-filled pancakes, called takoyaki, are often served with beni shoga.

Japanese Beni Shoga Recipe

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21 Ratings | Rate Now

makes

About ½ cup

prep time

10 min

total time

8 hr 13 min

cook time

3 min

Ingredients

  1. 1

    Peel the ginger with a vegetable peeler or spoon.

  2. 2

    Using a mandoline or sharp knife, thinly slice the ginger crosswise into coin shapes.

  3. 3

    Stack several ginger coins, and use a sharp knife to slice them into matchsticks.

  4. 4

    Bring a small pot of water to a boil over high heat.

  5. 5

    Add the ginger matchstick, and blanch for 2 to 3 minutes.

  6. 6

    Drain the ginger in a fine mesh sieve under cold running water. When the ginger is cool enough to handle, wrap in a clean kitchen towel, and gently squeeze to remove excess liquid.

  7. 7

    In a small jar or other container, combine ginger and umezu. If needed, use a weight to completely submerge the ginger.

  8. 8

    Let the mixture soak in the refrigerator until it is bright red, at least overnight and up to several days.

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