生姜(しょうが)

生姜(しょうが) is widely used in Japanese cuisine as a flavoring, condiment, and ingredient in traditional medicine.

KANJI:
Often written in hiragana (しょうが) in everyday contexts. The kanji 生姜(しょうが) is common in recipes and menus.

COMMON USES:

• 生姜(しょうが)焼(や)き: ginger pork (one of the most popular home-cooked dishes)
• おろし生姜(しょうが): grated ginger (used as a condiment)
• 紅(べに)生姜(しょうが): pickled red ginger (topping for 牛丼(ぎゅうどん), 焼(や)きそば)
• ガリ: pickled ginger (served with 寿司(すし))
• 生姜(しょうが)湯(ゆ): ginger tea (hot drink)

HEALTH:
In traditional Japanese and Chinese medicine, ginger is believed to warm the body, improve circulation, and aid digestion. 生姜(しょうが)湯(ゆ) is a common home remedy for colds.