Improve blood circulation and warm your body! How to eat and preserve ginger

Ingredients used worldwide Shoga


Ginger originated from tropical Asia near India and is believed to have been brought to Japan via China before the third century. It is used as a raw material for Chinese herbal medicine in China, and is one of the ingredients used in medicine and spices around the world. In Japan, ginger is a highly respected vegetable since it has a deep connection with Shinto rituals depending on the region.

What is the difference between twisted ginger and new ginger?

“New ginger” is dug and released early in the summer. It has a white color, soft fibers, and a refreshing spicy taste. Ginger known as “helix” is transported after being stored for at least two months after harvest. It is characteristic that the yarn is strongly formed and dark in color. The difference is that twisted foods have a strong spiciness.

How to distinguish delicious fresh ginger


New root ginger is fresh root when the skin is not discolored, still fresh and has less wrinkles.

Ginger root has lush, no scratches on the skin, generally very smooth and plump skin. When choosing ginger leaves, check the cut and choose a fresh one.

Nutrition ginger

“Shogaol” contained in ginger is an ingredient with the spicy taste and characteristic aroma of ginger, having a strong bactericidal and deodorizing effect. In addition, it is also used in traditional herbs because it has a tonic effect on blood and warms the body. Take positive measures to cool off during summer as well as winter.

In addition, ginger has the effect of deodorizing fishy smells. Vitamins and minerals less than other vegetables.

How to preserve ginger

Wipe off the water, wrap it in kitchen paper, put it in a plastic bag and store in the refrigerator’s vegetable drawer. If it gets wet, it can cause damage, so the trick is to wipe it off thoroughly. You should process it into your desired shape such as shredded, shredded or shredded, wrapped and stored in the freezer for about 1 month to be used immediately.

Ginger season and season

Ginger is an easy ingredient all year round, but root ginger is mainly available around July, and leaf ginger is mainly available from April to September. Popular ginger leaves as a summer tradition. Kochi prefecture accounts for nearly half of the national output.

Ginger softens meat

Because the skin has a strong scent, it is more effective when used to remove the fishy smell of meat or fish or as a flavoring. Ginger acts as a tenderizer, so if you add ground ginger to a barbecue or steak it will be very soft and delicious due to the action of the protein-breaking enzymes.

Knowledge of ginger beans

Often referred to in recipes, “a piece of ginger” is the size of the thumb. When using ginger for fried or boiled dishes, cut the strands so that they are cut, and for medicinal purposes, cut along the strands for crispness.

Simple recipe for ginger

Ginger juice

In cold winter, add honey to apple juice or yuzu juice and warm in range. If you add ginger juice, you can create a hot ginger drink that warms the body very easily.

Pickled ginger leaves

Use a cloth to scrub the ginger leaves to remove the thin skin, soak the roots in boiling water for about 30 seconds, sprinkle with salt and let cool. Just add vinegar to the salt and pickles pieces to complete the pickling process. It can be used as a side dish to fish dishes or as an appetizer. The new ginger is tender and has a new spicy taste so you can enjoy it even if it is soaked in sweet vinegar.


Ginger has high effects on health such as promoting blood circulation. In addition to using it as a confection, why not slice fresh ginger and eat it raw, or incorporate ginger into different dishes like hot drinks and ginger biscuits.