Beni shōga · Japanese · Main Course
Beni shōga
Born in Japan
“Paper-thin ginger pickled in the vinegar of umeboshi, stained red by perilla or dye.”
0 people have eaten this dish and left their thoughts across 5 platforms
8 in 10 mention traditionally colored with red perilla first
8 in 10 say it's worth it for the versatile across many Japanese dishes
6 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
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.
What makes this version distinct
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.
Signature elements
What people love
- traditionally colored with red perilla
- versatile across many Japanese dishes
- sharp vinegary profile
Know before you go
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