Ginger

Fresh ginger (shoga) is easily found in most supermarkets. Look for creamy, smooth yellow or tan skin.

Most of my recipes call for grated ginger or ginger juice. Grated or minced ginger is sometimes available in convenient jars, which must be stored in the refrigerator after opening. To grate your own ginger, peel away the thin skin with a paring knife or vegetable peeler and then run the flesh across a fine-rasp grater, either a Japanese oroshi or a handheld Western grater. Always cut a piece about an inch longer than you need to avoid nicking your fingers on the sharp rasps. Grating ginger can be a chore, but you usually need only a small amount, so it is done fairly quickly. To extract ginger juice, you don’t need to peel the ginger. Simply grate it and then squeeze the pulp in your hand to release the juice. A three-inch piece of fresh ginger yields about 2 teaspoons juice.