Japanese Gari
Gari is a popular Japanese condiment made from thinly sliced young ginger that has been pickled in a sweet vinegar solution. It is typically served alongside sushi and sashimi, acting as a palate cleanser between different pieces of fish. The name 'gari' is onomatopoeic, referencing the crunching sound it makes when eaten.
🍳 View the full Japanese Gari recipe →
🍽️ Nutrition at a glance
Gari is virtually fat-free and protein-free, with its minimal calories coming almost entirely from a small amount of carbohydrates in the form of sugar. A typical serving provides a negligible calorie count, usually under 10 calories, and offers a modest amount of the antioxidant gingerol.
Nutrition breakdown
| Calories | 12 kcal |
| Protein | 0.3 g |
| Carbs | 2.5 g |
| Fat | 0.1 g |
| Fiber | 0.5 g |
| Sugar | 1.5 g |
| Sodium | 180 mg |
| Potassium | 45 mg |
| Manganese | 0.1 mg |
| Vitamin C | 1.5 mg |
| Iron | 0.2 mg |
| Magnesium | 4 mg |
| Phosphorus | 8 mg |
| Copper | 0.03 mg |
| Vitamin B6 | 0.02 mg |
Per 1/4 cup (56 g) · estimated, varies by recipe
💡 What's interesting
Culturally, gari is not meant to be a topping for sushi but rather a palate cleanser to be eaten between bites to refresh the taste buds. Nutritionally, the pickling process preserves the ginger's natural digestive properties, which are traditionally believed to help with food safety and digestion.
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AI estimate may be inaccurate · Terms