Sushi-Ready Ginger, Zero Prep

Why Chefs Choose This

Individual sachets: No decanting, no cross-contamination, no drying out. Each portion is sealed and hygienic.
Consistent portioning: Every plate gets the same amount, every time. Eliminates waste and over-serving.
Japanese made: Produced in Japan, not a domestic repack. The quality and flavour match what you'd expect from a Japanese sushi counter.
Bulk format: 200 sachets per pack, sized for restaurant and takeaway volume.

How to Use

Sushi & sashimi service: Place one sachet alongside each plate or inside takeaway boxes.
Bento & delivery: Sealed sachets survive transit without leaking or drying out.
Self-service stations: Drop in a bowl at the counter and let customers help themselves.
Palate cleanser: Between courses or nigiri pieces, gari resets the palate for the next bite.

Gari (ガリ) is the thinly sliced pickled ginger served alongside sushi. It's made by marinating young ginger in sweet vinegar (甘酢 — amazu), which gives it a sharp, refreshing bite that cleanses the palate between pieces. Kōmi's sushi ginger sachets are produced in Japan and individually wrapped, making them the most practical format for professional sushi service, takeaway, and delivery operations. Unlike bulk tub ginger that dries out once opened or needs portioning by hand, each sachet is sealed, consistent, and ready to plate. For high-volume sushi restaurants and delivery kitchens, the labour saving alone justifies the switch from bulk.

What does sushi ginger taste like?

The first note is sharp vinegar acidity, followed immediately by the clean heat of fresh ginger. Unlike the bright pink gari found in budget sushi chains (which is typically dyed), quality Japanese gari has a pale, natural colour and a more refined flavour — less sweet, more ginger-forward. The purpose is functional as much as flavourful: the acidity and ginger heat reset your palate between different fish, so each piece of nigiri tastes as the chef intended. It's not a garnish — it's an essential part of the sushi experience.

Product Details

Type	ガリ — Gari (Pickled Sushi Ginger, Individually Wrapped)
Brand	Kōmi
Origin	Made in Japan
Format	Individually sealed sachets
Pack Size	200 sachets
Best For	Sushi service, takeaway, delivery, bento packing, self-service counters

Why use ginger sachets instead of bulk pickled ginger?

Bulk ginger from a tub needs portioning, dries out once opened, and creates inconsistent plating. Individual sachets eliminate all three problems: each one is pre-portioned, stays sealed until use, and delivers the same amount every time. For delivery and takeaway, sachets are essential — they don't leak in transit and stay fresh until the customer opens them. The labour saving on a busy sushi line is significant at volume.

What is the difference between pink sushi ginger and natural gari?

The bright pink ginger common in budget sushi restaurants is dyed with artificial colouring (usually E124 or beetroot extract). Natural gari has a pale yellow or slightly blush tone from the pickling process itself — no dye added. The flavour difference is noticeable: natural gari is sharper, more ginger-forward, and less sweet. Japanese sushi restaurants almost exclusively use the natural version.

How should I store sushi ginger sachets?

Store unopened packs in a cool, dry place out of direct sunlight. Individual sachets have a long shelf life and do not need refrigeration until opened. This is one of the key advantages over bulk tub ginger, which must be refrigerated immediately and deteriorates once the seal is broken.

Pickles

Momoya, Umeboshi Paste with Dashi, 105g

Tencho Beni Shoga (Japan) 45g

Kōmi, Sushi Ginger Sachets, Individually Wrapped Pickled Gari, x200

Japanese, Dried Shiitake Mushrooms, 40g

Okahata, Ripe Umeboshi Paste, 130g

Tencho Umeboshi 120g