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Ginger Other Names: Gingerroot, Shoga (Japanese), Geung (Cantonese), King or khing (Thai) Areas used: Southeast Asia, China, Japan, Korea Next to salt, ginger is the most highly used seasoning in Asian countries. Its clean spiciness makes seafood taste fresher, cuts the richness of heavy dishes and is the perfect partner for garlic. Often mistakenly called a root, ginger is a tropical rhizome (underground stem), that is thought to be native to Southeast Asia, although it has been cultivated for so long that there is no documentation. Touted for its medicinal value in all Asian cultures, it is believed to aid digestion, alleviate nausea, combat colds and stimulate the appetite. Each region of Asia has a different way of using ginger in their cuisines. In China, its cut into fine matchsticks, chopped finely or used in slices that are smashed; in Japan, ginger even has its own tool, called an oroshigane, on which its grated, also slices of pink pickled ginger, gari, are the familiar accompaniment to sushi; while in Southeast Asia, ginger is smashed into a paste with other seasonings at the start of a dish. The world’s finest ginger is grown in Hawaii and shipped to the U.S. mainland. When buying ginger, remember to select the hardest, heaviest rhizomes. If stored in a cabinet, ginger will remain fresh for about a week, to store longer, it should be placed in the crisper of the refrigerator, inside a plastic bag with a paper towel to absorb any moisture. Do not freeze, as it will render the ginger to mush. |
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