(紅生姜, べにしょうが) is a type of tsukemono
). It is made from ginger
cut into thin strips, coloured red, and pickled in umezu (梅酢), the pickling solution used to make umeboshi
; the red colour is derived from red perilla
. It is served with very many Japanese dishes, including gyūdon
, and yakisoba
Beni shōga is not the pickled ginger served with sushi, which is called gari.