In Japanese cooking, gari is thinly sliced young ginger preserved in a sweetened vinegar pickle, commonly served with sushi. Its color can be pale yellow or pink; color alone does not identify how it was made. See pickled ginger for the distinction from beni shoga.
In West African food contexts, gari can instead be a spelling of garri, processed cassava granules. Recipe context determines which food is intended; the names should not be treated as an unconditional synonym.
Reference: Further reading.