Fresh ginger: What it is and how to use it

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

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

, 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.

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!

"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!

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.

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.