Glossary - Ingredients



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.



  • 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.


  • 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

Ginger - thinly sliced

Peel the skin of the ginger knob, and then thinly slice it from end to end.

Ginger - mincing

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.

Ginger - squeezing out juice

Grate the ginger and then squeeze with your hands. "Ginger juice" is the juice made by squeezing ginger.

Ginger - julienned

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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