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Best Beni shōga in London
“Paper-thin ginger pickled in the vinegar of umeboshi, stained red by perilla or dye.”
What the real thing tastes like
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. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.
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Beni shōga is a bright, vinegary pickle made from paper-thin ginger strips bathed in umezu—the same tart liquid that transforms umeboshi plums. Traditionally, red perilla leaves bleed their crimson into the brine, though modern versions often rely on artificial color. It arrives on the side of gyūdon, okonomiyaki, and yakisoba, a sharp, pickled counterpoint that cuts through richness.
Order it here when it has
- traditionally colored with red perilla
- versatile across many Japanese dishes
- sharp vinegary profile
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