Gari is a type of 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 gari because of its tender flesh and natural sweetness. 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 primarily is used to cover up the smell of raw fish in the sushi restaurant, but also has the secondary function of cleansing the palate between eating different pieces of sushi.