Beni shouga, or pickled ginger, is a Japanese pickle or tsukemono 漬物. Beni shouga is made from thin strips of ginger, pickled in umezu 梅酢 (plum brine). Umezu is the brine that results during the process of making umeboshi 梅干 (pickled plums). Traditionally, the red of the ginger comes from the shiso シソ plant of the genus Perilla, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and okonomiyaki
Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes. Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.