![GlossaryGinger](/en/cookbook/assets/img/GlossaryGinger.jpg)
This spice beckons appetites with its pungent flavor and aroma. Its slight sharpness helps to settle the digestive system. Select roots with taut, unwrinkled skin. Grated ginger, also available ready-made in a tube, can be used as a preseasoning or spice. As needle-thin slivers, ginger can be used as a garnish for simmered dishes, salads and soups. Sliced thin, it can be pickled or used to counteract strong-smelling meat and fish.
Details
Nutrition
- The spicy, active component zingerone contained in ginger roots moderately stimulates the body to improve digestion, increases appetite, and activates the secretion of gastric juices.
- They also improve blood circulation and promote perspiration.
In addition, ginger has both antibacterial and odor-eliminating properties.
How to pick and store
Choose ginger that is unblemished, and has some shine and firmness.
To prevent drying, store in a vegetable storage bag in the refrigerator.
Preparation
- For refreshingly spicy young ginger, pickle in sweet vinegar or slice and eat raw.
- Older ginger can be grated and diced for use in hot pot and fish dishes, sushi, sauces, and as a condiment.
Baby ginger can also be used as garnish for sashimi or a snack when drinking sake.
Cooking Basics
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Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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Grate the ginger and then squeeze with your hands. "Ginger juice" is the juice made by squeezing ginger.
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Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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10 minutes
71kcal
0.4g