Also known as: 紅生姜, 紅ショウガ, 紅しょうが
A garnish/condiment made by pickling ginger in plum vinegar, the vinegary pickling solution used to make umeboshi.
It is served with many Japanese dishes, including Fried Rice, Gyuudon, Okonomiyaki, Ramen, Takoyaki and Yakisoba.