Fresh ginger gets peeled with the edge of a spoon, which follows its shapes better than a peeler. Finely grated, it flavours a marinade, a curry, an infusion. Frozen whole, it grates without thawing, which is the most practical.
Firm, the skin smooth and taut, with no wrinkled parts.
Break off the piece you need. Scrape the skin with the edge of a teaspoon, it comes away without forcing. Grate on a fine grater, or chop.
One minute.
In the fridge, in a container, two to three weeks. In the freezer, whole, several months, and it grates directly.
The build-your-own marinated chicken: the ginger of the teriyaki marinade.