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A type of Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar. Gari has a natural pink color from the ginger root itself. It is available in Asian markets and it is most often served between sushi dishes. Gari should not be confused with beni shoga, which is another type of pickled ginger and is one that is not served with sushi.