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Vinegar gari (???) is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for vinegar gari because of its tender flesh and natural sweetness. Vinegar Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi. Or alternatively before or after the meal.

Some people may eat the sushi by placing the gari on top of the sushi, although this is not traditional.

When traditionally prepared, gari typically has a pale yellow to slightly pink hue from the pickling process. Only very young ginger will develop the slight pink tint.[1] Many brands of commercially produced gari are artificially colored pink (often by E124 or beet juice), either to intensify the color or because the ginger used is too mature to turn pink upon pickling.

As a form of ginger, gari has minor anti-microbial properties, which may be useful when consuming raw food.