Gari is pickled ginger.
This ginger includes Zingerone, a pungent component, and Gingerol, a spice component that changes to Shogaol when heated. Zingerone and Shogaol combine with the components that cause the fishy smell of fish and can eliminate that smell from its source. It makes sense to use ginger as a condiment for fish known for a stronger smell, like horse mackerel and bonito. The Gari served with sushi utilizes the effects of these components effectively for the enjoyment of the delicious taste of the sushi.
On the other hand, wasabi works by numbing senses of taste and smell with a stimulating spice so that the consumer doesn’t experience the fishy smell.
Furthermore, when you try to eat a light sushi topping after one with a richer flavor, a bit of Gari will cleanse your palette so you can fully enjoy the lighter fish. The pungent component also accelerates saliva production, assists with digestion and enhances absorption.
[sc_apply url=”https://sushiuniversity.jp/apply/”]
We hope this information will be helpful.
Revision date: May 4, 2021
Share this article