Fresh ginger: What it is and how to use it

By J.M. Hirsch

Food Jul. 15, 2012 - 06:32AM JST ( 9 )

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9 Comments

0

samborakiJul. 15, 2012 - 10:44AM JST

never though of freezing ginger , I will make a special place in the freezer from now on .
-1

MariaJul. 15, 2012 - 11:34AM JST

I wonder if fresh wasabi root can be frozen and used in the same way - grated from frozen? I shall try.
0

CosJul. 15, 2012 - 08:12PM JST

, the gnarly brown root

May the author confuses fresh ginger and regular ginger. Well even for reg' , I see it yellow-beige. Fresh is white and pink.

I wonder if fresh wasabi root can be frozen

It's wasting. They do it in some sushi places...you immediately know everything was frozen from the wasabi. Taste is lost, erased.
1

presto345Jul. 15, 2012 - 09:18PM JST

Freezing or refrigerating ginger is a no-no. I buy ginger by the kilogram from growers in Shikoku. They tell you to store it in moistened newspapers and they know what they're talking about, so that's what I do. Believe me, I've tried freezing and refrigerating. 1 kilogram lasts about 6 weeks. Love the stuff!
0

SerranoJul. 15, 2012 - 09:30PM JST

"I prefer to freeze my fresh ginger"

If you freeze it, it ain't fresh no more!

Question: In Japan what do you call a situation in which there is no ginger?

Answer: Shoganai, hee hee!
-2

zichiJul. 15, 2012 - 10:35PM JST

The best ginger is the freshest and the one in season which is the only one which can be used for making pickled ginger. When I buy ginger I look for the one which is wet on the outside. I only add the ginger at the very end of the cooking so non of the taste is lost.
-2

zichiJul. 15, 2012 - 11:04PM JST

Fresh ginger in season is large in size and pink color.
-2

ebisenJul. 17, 2012 - 04:58PM JST

If you cut it in thin slices and dry it in the microwave for 7-8 minutes 600W, you'll get the best tasting ginger for cooking ever. I did not believed it at first but I think it's true - I saw a documentary on TV a few years ago - apparently the active substances change slightly, improving and making the taste stronger.
0

FrungyJul. 18, 2012 - 01:30PM JST

I peel it because the root's gnarled shape can hide dirt and sand in the folds. Peeling the root eliminates any chance of a crunchy sand surprise.

Peeling ginger is dead easy, just use the back of a knife or the edge of a spoon. It's quick and easy, so why not? I'd rather spend a minute washing and peeling the root than risk that horrendous feeling of biting down on a grain of sand in my food.