Ginger (71.00%), water, salt, acid: E 330, E 260; preservative: E 202; sweetener: E 955, E 954, E 951
Allergens: no declared allergens.
Contains a source of phenylalanine.
Average nutritional values per 100g:
Energy: 26 kJ / 6 kcal
Fat: 0.50 g
of which saturated fatty acids: 0.10 g
Carbohydrates: 1.70 g
of which sugars: 0.10 g
Protein: 0.50 g
Salt: 2.00 g
Store in a cool and dry place, away from light. See expiry date on packaging. After opening, keep refrigerated.
Use directly from the package.
After opening, keep refrigerated in an airtight container and consume within 2 weeks.
N° 140 · THE ASIAN PANTRY
Gari Ginger
finely sliced · for homemade sushi
Japanese pickled ginger gari, thinly sliced for sushi. Produced in China according to the traditional recipe.
The thin slices of gari are not just a garnish, but cleanse the palate between different sushi pieces, so you can taste each fish clean and fresh. Sweet and sour, and refreshing, they are part of the complete experience of a Japanese meal with raw fish.
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Ginger (71.00%), water, salt, acid: E 330, E 260; preservative: E 202; sweetener: E 955, E 954, E 951
Allergens: no declared allergens.
Contains a source of phenylalanine.
Average nutritional values per 100g:
Energy: 26 kJ / 6 kcal
Fat: 0.50 g
of which saturated fatty acids: 0.10 g
Carbohydrates: 1.70 g
of which sugars: 0.10 g
Protein: 0.50 g
Salt: 2.00 g
Store in a cool and dry place, away from light. See expiry date on packaging. After opening, keep refrigerated.
Use directly from the package.
After opening, keep refrigerated in an airtight container and consume within 2 weeks.
Cleanse the palate
Authenticity
Why it's worth it
Gari is the thinly sliced pickled ginger that you receive alongside each serving of sushi, here in a small, ready-to-serve format. The thin slices are tender and juicy, with that sweet and sour, slightly spicy taste that cleanses the palate between sushi courses. 125g pack, vegan and gluten-free, ready from the pack.
Culinary inspiration
How to enjoy
A few slices alongside each portion of sushi, never directly on the nigiri. Take a slice between different types of fish to cleanse your palate and taste each flavor separately. Outside the context of sushi, finely shredded it goes wonderfully in vinaigrette for shrimp salads, in Japanese mayonnaise, or over tuna or salmon tartare.
Food pairings
Serve them like this
◆ White fish sushi nigiri and sashimi
◆ Tuna or salmon tartare
◆ Cucumber and avocado maki rolls
◆ Japanese mayonnaise for wraps and sandwiches
◆ Sencha green tea or cold sake
