A jar of Japanese Pickled Ginger adds crisp sweetness and gentle heat, perfect for sushi nights or simple lunches enjoyed at home.
If you follow my site, you will know I love Japan. I love the country, its people, and of course its food. I discovered Japanese cooking only in recent years, but it was love at first bite.
I adore sushi and sashimi, and everything that comes with them. Wasabi and gari (ガリ) are always high on my list.
What is gari? It is the pickled ginger served with sushi and sashimi. Its sweet and sour flavour works as a palate cleanser between different pieces of sushi, so you can appreciate each fish or roll on its own.
I simply love it. I love it so much that my kids tease me every time we eat out and always pass me their extra slices.
You can find Japanese pickled ginger in most supermarkets here in Australia, but I prefer to make my own staples whenever I can. It saves me from reading labels and trying to figure out ingredients I can hardly pronounce.
There is one catch. You need young ginger with a mild flavour and a tender texture. Once you have that, this becomes a quick and easy pickling recipe that anyone can prepare at home. It comes out with a flavour and texture very similar to the Japanese pickled ginger served in Japan.
Why We Love Pickled Ginger
- Adds variety to everyday meals by offering a bright, light option to pair with fish, rice, or vegetables.
- Keeps well in the fridge and stays convenient to have on hand for last-minute meals.
- Brings a small restaurant-style twist to homemade sushi nights without extra effort.
Key Ingredients for Homemade Japanese Pickled Ginger
Ginger
Young ginger gives this recipe its clean flavour and tender texture. Look for pale knobs with smooth skin and pink tips, as these indicate freshness.
Rice Vinegar
Has a gentle acidity that works well with ginger and keeps the flavour light. Choose an unseasoned variety so the sugar and salt levels remain under your control.
Granulated Sugar
Sugar balances the vinegar and softens the heat of the ginger. It dissolves quickly and gives the amazu the slight sweetness that defines proper gari.
Salt
Salt helps draw moisture from the raw ginger before boiling and seasons the amazu. Either Kosher salt or table salt works, as long as you adjust to the measurement listed.
Find the complete list with measurements in the recipe card below.
How to Make Japanese Pickled Ginger
Ginger
Step 1: Clean and peel the ginger, then slice it thinly with a potato peeler.
Step 2: Sprinkle ½ teaspoon of Kosher salt over the sliced ginger and leave it for 5 minutes.
Step 3: Transfer the ginger to a pot of boiling water and cook for 1–3 minutes. Remove it after 1 minute for a spicier result, or leave it for 2–3 minutes for a milder flavour.
Step 4: Drain the ginger well, spread the slices in a single layer on a clean tea towel or kitchen paper, pat them dry, and transfer to a sterilised jar.
Amazu
Step 1: In a small pot, combine the rice vinegar, granulated sugar, and Kosher salt. Bring it to a boil, then simmer until the strong vinegar smell fades before turning off the heat.
Step 2: When slightly cool, pour the liquid over the sliced ginger in the jar. Close the lid, let it cool, and refrigerate.
Frequently Asked Questions
Older ginger has a tougher, fibrous texture and a stronger heat. It does not soften well during pickling, so the final result ends up firm instead of tender. Young ginger gives the texture this recipe relies on.
Yes, a mandoline works well as long as the slices stay thin and even. Consistency matters because thicker slices take longer to soften and absorb the amazu properly.
Japanese Pickled Ginger works well with sushi, sashimi, rice bowls, grilled fish, teriyaki dishes, and simple noodle soups.
Extra Help from the Kitchen
Use a Glass Jar – A glass jar keeps the flavour clean during storage and avoids any reaction with the vinegar. It also allows you to see how well the ginger stays submerged in the amazu.
Press the Ginger Down Gently – Once the slices are in the jar, press them lightly so they sit below the surface of the liquid. Full coverage helps the ginger pickle evenly and remain tender throughout storage.
Cool the Amazu Briefly – Pouring the vinegar mix while it is too hot can soften the ginger more than needed. Letting it cool for a short time helps maintain a pleasant bite while still allowing the slices to absorb the liquid.
Sterilise the Jar – A properly sterilised jar reduces the risk of contamination and helps the pickled ginger last for its full storage time. Clean jars also prevent any unwanted flavours from transferring to the amazu.
Rest the Jar Overnight – Leaving the ginger in the fridge overnight gives the amazu time to settle into the slices. The flavour becomes more rounded by the next day and continues to improve over the first few days.
Variations and Twists
Use Apple Cider Vinegar – Works as a substitute when rice vinegar is not available. The amazu remains balanced, and the ginger absorbs the liquid in the same way.
Add Honey for a Softer Sweetness – Replace part of the sugar with honey to give the amazu a mild, rounded profile. Heat gently to dissolve it fully before pouring it over the ginger.
Slice the Ginger Thicker for More Bite – Create slightly thicker slices for those who prefer a firmer texture. Keep the boiling time closer to 2–3 minutes so the pieces soften evenly.
Add a Small Piece of Kombu – A small strip of kombu can be placed in the jar to give the amazu a deeper savoury note. Remove it after 24 hours to avoid excessive strength.
Storage and Shelf Life
Store the Japanese pickled ginger in a clean, airtight glass jar and keep it in the refrigerator for up to 1 year. Make sure the slices stay fully covered in the amazu, and use clean utensils when taking some from the jar so the flavour and texture remain at their best.
This recipe is not suitable for freezing because the vinegar mix and ginger lose their structure once thawed.
Dishes to Serve with Japanese Pickled Ginger
Japanese Pickled Ginger Recipe
A jar of Japanese Pickled Ginger adds crisp sweetness and gentle heat, perfect for sushi nights or simple lunches enjoyed at home.
Ingredients
Ginger
- 100 –150 g – 3.5–5 oz young ginger
- ½ tsp Kosher salt OR ¼ tsp table salt
Sweet Vinegar – Amazu
- 100 ml – between ⅓ cup and ½ cup rice vinegar
- 4 tbsp granulated sugar
- ½ tsp Kosher salt OR ¼ tsp table salt
Instructions
Ginger
-
Clean and peel the ginger, then slice it thinly with a potato peeler.
-
Sprinkle ½ teaspoon of Kosher salt over the sliced ginger and leave it for 5 minutes.
-
Transfer the ginger to a pot of boiling water and cook for 1–3 minutes. Remove it after 1 minute for a spicier result, or leave it for 2–3 minutes for a milder flavour.
-
Drain the ginger well, spread the slices in a single layer on a clean tea towel or kitchen paper, pat them dry, and transfer to a sterilised jar.
Amazu
-
In a small pot, combine the rice vinegar, granulated sugar, and Kosher salt. Bring it to a boil, then simmer until the strong vinegar smell fades before turning off the heat.
-
When slightly cool, pour the liquid over the sliced ginger in the jar. Close the lid, let it cool, and refrigerate.
Recipe Notes
- If you find young ginger with pale pink tips, the colour will start to show after a few hours in the amazu. By the next day, the slices develop a deeper pink tone without any colouring. Commercial versions are often dyed to achieve the same look.
- Homemade pickled ginger keeps well in an airtight container in the refrigerator for up to 1 year.
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Hi Manu. Lovely stuff. Please share this with the Food on Friday crowd over at Carole’s Chatter. Cheers