Fans of sushi all over the world know that the necessary seasoning of this dish is pickled ginger root that is cut on thin slices. In Japan it's called gari. A ginger root came to Japan from China in III century. Since this time the Japanese have been using it in culinary and in medicine.

Ginger has very rich taste qualities and it is also widely used in Japanese cuisine. It is also used in cooking of meat and fish. A pickled ginger root is also used as seasoning for many dishes. A ginger root is used for getting rid from undesirable smell or for giving dishes pleasant smell. The addition of ginger root in a dish raises appetite. Sprouts and young leaflets of shoga are used with miso as snack. Ginger root is also used in medicine. It improves blood circulation, reduces temperature, stops cough. Before the Edo epoch ginger root have had many names. But after the Edo epoch it has begun to be called "shoga". This name is also used in other counries.

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