How to Make Beni Shoga: Japanese Red Pickled Ginger

Welcome to Itadakimasu Recipe, a Japanese cooking channel! Today, I'll show you how to make Beni Shoga, the vibrant red pickled ginger used in Japanese cuisine. Beni Shoga is a perfect addition to dishes like Yakisoba, Okonomiyaki, Takoyaki, and Gyudon. Using Akajiso-infused red plum vinegar, you can create beautiful, naturally red pickled ginger at home. My recipe requires no heat and only a few simple ingredients. Not only is it simple and delicious to make, but it's also a healthier alternative to store-bought versions. Plus, you can enjoy the leftover red plum vinegar mixed with soda as a refreshing drink. Enjoy a taste of Japanese cuisine! Please share it if you make it!
★"Umezu" is a traditional Japanese seasoning that has been cherished for centuries. It comes in two variations: "white umezu" and "red umezu." White umezu is crafted by steeping Japanese plums in vinegar during the pickling process. In contrast, red umezu gets its distinctive red hue and unique flavor from soaking red shiso leaves in white umezu. This rich history and the distinct characteristics of these umezu types add depth to Japanese cuisine.
[ingredients]
200g young ginger
1 tsp salt
100ml red umezu
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[Music]
relax058
Relax009
composer : Masami Tomoshige
作曲者 : トモシゲマサミ
#benishoga
#redpickledginger
#howtomake

[@renatabell8173]

I’ll definitely make it! I love pickled ginger and any type of ginger 😋

[@cookingJapan]

Thank you 😊

[@lynnberryll5478]

What a delightful channel, please keep sharing the delicious recipes with the enchanting music, 本当にありがたいです!!🎴

[@cookingJapan]

Hello. Thank you for your pleasant comment! and in Japanese!! Your words encourage me. I'm also happy in being able to hear that you liked it🥰

[@deliciousjapanfoodline5018]

綺麗な映像☆映画みたいです🎵日本の魅力満載ですね☺️

[@cookingJapan]

たくさん見ていただき、感動です🥰

[@marinn699]

ゆったりして見れる動画で、作り方が分かりやすかったです。 近日中に作ってみます。 ありがとうございます。

[@cookingJapan]

はじめまして。こんにちは。コメントをありがとうございます。 作り方が分かりやすかったと言っていただけて、とてもにうれしいです。 それに、ゆったり見られたと...。動画を作ってよかったと感激です。こちらこそ、ありがとうございました☺️🙌

[@liliancarballo6555]

Gracias por traducirlo en español. Porque soy fantástica de toda esa clase de comida. Muchísimas gracias lla me suscribí

[@cookingJapan]

Hola! Gracias por ver el video. Gracias por sus amables palabras!!

[@jasons_encore]

Nice video quality and I liked your texts and way of telling the story of how to cook this dish!

[@cookingJapan]

Oh my god! I'm so happy I could cry!! Thank you so so much! Hello. Nice to meet you. Have a nice day😊

[@leholie93]

Such a great channel! Thank you so much for all the information. I wish we had more access to japanese products in Europe. Keep uploading as it's just a matter of time for you to get big!

[@cookingJapan]

Hello. Nice to meet you. Thank you for your comment. I think the same, too. Konbu, dried bonito, mirin, soy sauce, koji, etc... I hope people all over the world could easily access Japanese products. I appreciate your kind words. That gives me a lot of motivation! Thank you!!

[@tacos4dinner1]

really informative, thanks!

[@cookingJapan]

Thank you for your comment! I don't know if there is Umezu in your country, but I am so happy you said that!

[@snyderyuen]

Great video and very detail steps of how to make. Just a question, will it taste better when the ginger is keep in the umezu longer?

[@cookingJapan]

Hello. Nice to meet you. Thank you for your pleasant comment! And thank you for your question. Umezu is an extract that comes out of Ume when they are salted. The Umezu extract soaks into the ginger and makes it delicious. Because Umezu has a unique saltiness and acidity! And Red Umezu also has a color. And Umezu also has a bactericidal effect. Umezu is a by-product of Umeboshi (pickled plums), but it is very useful😊

[@snyderyuen]

@@cookingJapan thanks for the reply. Will the ginger taste better if it’s soak longer?

[@cookingJapan]

@@snyderyuen I'm sorry, I wasn't able to answer the question very well. The ginger taste better will soak in if you soak it overnight. However, the taste does not change even if it is soaked for a few days. Did I answer your question?

[@snyderyuen]

@@cookingJapan yes. Thank you. Keep up the great video.

[@cookingJapan]

@@snyderyuen Thank you! Your words encourage me!

[@Happeace]

すごく映像、音楽、編集が良いですね。私も料理ユーチューブ始めたのでとても参考になります！BGMはどちらのを使われているのでしょうか？

[@cookingJapan]

コメントをありがとうございます。 映像、音楽、編集のお褒めのお言葉、とっても励みになります☺️ ご質問のBGMですが、 音楽はすべてオリジナルで制作しています。 近々、作曲家の方と発表する予定です。 その時は、概要欄でお知らせさせていただきますね。 またコメントをいただけたらうれしいです。 ありがとうございました🙏

[@Happeace]

@@cookingJapan オリジナルなんですね。素晴らしい！Itadakimasu recipeさんのような癒されるような動画を作りたいです。もしよろしければ僕の動画を覗いていただいて、率直な感想、意見を頂けるとありがたいです。よろしくお願いします！

[@cookingJapan]

こんにちは。癒されるような動画と言っていただけて、とてもうれしいです！Happeaceさんの動画を見させていただきました。とてもシンプルでわかりやすい。説明欄も完璧。まさに、お手本のような😅しかも、スタートしたばかりで、ファンの方もたくさん！　こちらがアドバイスをいただきたいくらいです😂　お互いに頑張りましょう☺️

[@Happeace]

@@cookingJapan うれしいです、そのような御言葉頂いて、ほんとですね。お互いに切磋琢磨、頑張りましょうね(^o^)

[@Happeace]

itadakimasu Recipeさんのこの動画を僕の「紅生姜の作り方」の関連動画としてリンクを貼らせていただきました(^^♪

[@cookingJapan]

こんばんは。 紅生姜、和食には欠かせませんね！ いつもありがとうございます😊

[@Mintstar_Oceanpop]

Hello. Great video! How long can this be kept in the fridge? Thank you.

[@cookingJapan]

Hello. Thank you for your comment! I'm glad to hear that!! It is said that Beni Shoga will last for 1 year if you store it in the refrigerator. However I keep it in the refrigerator and eat it within a month. It might be better to eat early😉

[@Mintstar_Oceanpop]

Thank you! One more question please. Can regular ginger be used? I can't get young ginger unless I grow it. Thanks again.

[@cookingJapan]

@@Mintstar_Oceanpop You can regular ginger! I hope you will go well 😊

[@yuo6062]

癒されながら拝見しました🎵登録させて頂きます。

[@cookingJapan]

はじめまして。こんにちは。動画を見ていただいて、そしてチャンネル登録もありがとうございます🙏🏻　私はyuo6062さんのコメントに癒されました🥰

[@alimustajab8213]

So, you don't use any sugar at all ?

[@cookingJapan]

Hello. Thanks for your comment! I don't use sugar to make Beni Shoga! I want you to try it😊

[@alimustajab8213]

@@cookingJapan thank you so much, your tips are so helpfull. I'd like to try it !

[@NikPen7]

so i guess u don't have to boil the ginger beforehand. there's another video where beets are used for the red coloring. i've tried to look for the red plum vinegar even in the japanese market but it's like they've never heard of it- hard to find. online would be very expensive.

[@cookingJapan]

Hello. Thank you for watching my video! As you said, the red plum vinegar can be difficult to find outside of Japan. I'm sorry. In Japan, red pickled ginger uses red plum vinegar. It is not expensive in Japan. I've also seen a video where beets are used for the red coloring. But I think most Japanese don't know how to do that. If I find a better way, I would like to share. Thank you for your comment!

[@NikPen7]

@@cookingJapan thank you!

[@NikPen7]

@@cookingJapan is the authentic way to boil or not boil the ginger?

[@cookingJapan]

@@NikPen7 Hello. When making red pickled ginger, the ginger is not boiled. Sprinkle salt on the thinly sliced ​​ginger, and drain the ginger after a while. (After that, the ginger may be dried in the shade for several hours.) Then cut the ginger into strips, soak ginger in Umezu. Did I answer your question?

[@NikPen7]

@@cookingJapan yes thank u!! I asked because someone said that traditional Japanese way u do boil ginger.