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The Japanese grate fresh ginger and daikon (Japanese white radish) frequently. Occasionally other roots, vegetables and fruits are grated, too. The Japanese use an oroshi-gané, which is a grater with very fine, sharp “thorns” and a cupped well at the bottom to collect the gratings and juice. Most modern oroshi-gané are made of aluminum and require no special care. A four-sided metal grater set over a plate will do well, too.

To extract juice from freshly grated ginger, gently gather the gratings collected in the cupped well, tilt the oroshi-gané slightly, and squeeze. Pour the juice directly into a measuring spoon if you’re not sure of the quantity.