This is home made gari- pickled fresh young ginger, often served with sushi.
To make it, thinly sliced ginger is briefly boiled, squeezed and then pickled in a sweet vinegar mixture made with rice vinegar, dashi, sugar and salt. The anthocyanin pigments in the ginger react with the vinegar, giving it a lovely pink colour.
To make it, thinly sliced ginger is briefly boiled, squeezed and then pickled in a sweet vinegar mixture made with rice vinegar, dashi, sugar and salt. The anthocyanin pigments in the ginger react with the vinegar, giving it a lovely pink colour.