Cannabaceae

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Not to be confused with Gari (ginger).
Beni shōga on a gyūdon

Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from thin strips of ginger pickled in umezu (梅酢), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (Perilla frutescens var. crispa). Commercial beni shōga often derives its hue from artificial coloring.[1][2] It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.

References[edit]

  1. ^ Smil, Vaclav; Kobayashi, Kazuhiko (2012). Japan's Dietary Transition and Its Impacts. Cambridge, Massachusetts: MIT Press. p. 31. ISBN 978-0-262-01782-4.
  2. ^ Hosking, Richard (1996). "shōga". A Dictionary of Japanese Food: Ingredients & Culture (First ed.). Tuttle. ISBN 978-1-4629-0343-6.

See also[edit]


source: https://en.wikipedia.org/wiki/Beni_sh%C5%8Dga

One thought on “Cannabaceae”

  1. Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
    View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction

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