To make Beni Shouga, fresh ginger is peeled, then cut into small pieces. The pieces may be in julienned match-stick form, or thin slices. It is then let stand for around an hour, salted. It is then pickled in umezu brine (the brine left over after making Umeboshi pickle; see separate entries.)
The umezu brine is red, owing to the red Shiso leaves that were used in making the Umeboshi. This red colour gets passed onto the ginger as well.
There are three types of Japanese Pickled Ginger: Gari, Amazu-Shouga, and Beni-Shouga.
Beni Shouga is used as a garnish for dishes such as gyudon and yakisoba. The pickled ginger served with sushi is the one called “gari.”
To make Beni Shouga at home, you can use the red brine that comes in bottles of umeboshi bottled in its red brine.
“Beni” means “red” in Japanense; “Shouga” (or “Shoga”) means “ginger.”
Also called “Beni Shoga” in English.