Sushi is always accompanied by beni shoga (pickled ginger). You can of course use beni shoga as an accompaniment for sushi. Or you can actually eat it with sushi, too. That way, the fishy smell of the sushi is eliminated, the sushi’s flavor is enhanced, and your mouth gets refreshed at the same time. Beni shoga is also highly nutritious. It has been used as a traditional Chinese herbal remedy for centuries. It is believed to heighten the immune system and to help digestion. Since it also has strong antimicrobial properties, it is truly perfect with raw fish items like sushi. In addition people eat beni shoga when they catch a cold, because it helps you sweat and warms up your body

In the jargon of sushi restaurants, beni shoga is called “gari.” There are a few theories as to the origin of the word “gari.” Some say that beni shoga was called gari because of its “gari-gari” (crunchy) texture. Others say that beni shoga was named gari due to the “gari-gari” (rasping) sound it makes when sliced with a knife.

 
Besides being an accompaniment to sushi, beni shoga is used as a condiment in various other dishes such as takoyaki (octopus dumpling), okonomiyaki (Japanese style pizza), beef bowl, yakisoba (pan-fried noodles), tempura (battered and deep-fried vegetables and shrimp), fried rice, and ramen (Chinese noodle soup). When eating dishes with strong flavors like beef bowl, yakisoba or ramen, beni shoga is a perfect flavorful counterpoint to enjoy with your meal. On the other hand, people also use beni shoga as one of the ingredients for making okonomiyaki or tempura. Its crunchy texture and refreshing acidity enhance the flavor of these dishes. Tempura made with beni shoga has a particularly refreshing taste
It is surprisingly easy to make beni shoga at home. You peel the skin, sun-dry it for one day, and then marinate it in ume-su (plum vinegar) for about a week. Ume-su is a red colored seasoning made by marinating red perilla in the juices created from pickling ume. (Ume-su is readily available at Japanese supermarkets.) After a week you will have beautiful and pinkish beni shoga.

While thanks to modern greenhouses shoga is now available all year around; if you would like to make beni shoga at home, it is still best to get fresh shoga which is in season from June through August. In early summer and throughout the summer season the shoga root is still soft and its texture is delightful.