Sushi ginger

It is usually called gari. Eat a small slice between different pieces of sushi to refresh your palate; it is generally served on the side, rather than placed on top of the fish.

Yes. Finely chop a little into a rice bowl, noodle salad or sandwich filling for a sweet, vinegary bite; drain it first so it does not make the dish wet.

Keep it in the fridge with the slices covered by their brine, and use a clean fork to take them out. Follow the pack’s instructions for how long to keep it once opened.

Young ginger can have pink tips that colour the vinegar naturally, but some prepared sushi ginger gets its pink colour from added colouring. The ingredient list will tell you which.

Slice young ginger as thinly as you can, salt it for about 30 minutes, then rinse and drain it. Cover it in a clean jar with hot rice vinegar and sugar, let it cool and keep it refrigerated.

Thinly sliced pickled daikon is a good sharp, sweet pickle alongside sushi, though it lacks ginger’s gentle heat. Fresh ginger is much stronger and does not have the same vinegary flavour.