If it was with several meals, how was it prepared? Was it incorporated with meats? Other vegetables? Pickled as a side dish? Was it cooked or raw? Was it flat, hollow, solid? If cooked was it crunchy or tender?

There are varieties of red stemmed scallions. It may have been soaked in a ginger solution. How red was it?

{{gwi:387568}}

It was on the side, cool, solid, round, slightly tender but crunchy. Looks very much like the picture you posted but maybe a little more purple which I guess could be caused by some sort of ginger marinade. That must be it.
By the time I realized how good it was, it was already gone.
Thank you for responding.

Not a problem daddylonglegs. Are you wanting to grow it?

Any other flavors in there besides ginger and the obvious scallion flavor? salty? sweet? sour? etc?

If it tasted like ginger, had a red tinge and was used as a side-dish, it could be Myoga ginger (Zingiber myoga).
Rose-Marie

Here is a link that might be useful: Myoga ginger

Interesting Rose-Marie,

But the Myoga ginger doesn't look "...like a scallion", it looks like a small onion:

{{gwi:387569}}

{{gwi:387571}}

Scallions:
{{gwi:387572}}

You had pickled ginger shoots which often are served as a garnish with grilled fish. The pickled shoots are pink and white. Japanese name is hajikami.

In that case we need to update the photo...

{{gwi:387573}}