Pickled ginger is ginger preserved in a seasoned pickling liquid. Japanese preparations include gari and beni shoga, which differ in flavor, cut, and use.
Gari is usually thinly sliced ginger pickled in sweetened vinegar and served with sushi. It may be pale yellow or pink. Beni shoga is typically cut into thin strips and pickled in umezu, the salty, sour liquid from making umeboshi; it commonly accompanies dishes such as yakisoba and okonomiyaki.
The two are distinct condiments, not interchangeable names for one sweet pink pickle.
See gari for Japanese sweet-pickled ginger and the similarly spelled garri, a cassava ingredient.