How Do You Grate Ginger Finely?

To grate ginger finely, use a fine grating surface and work in controlled strokes until the ginger becomes either fine gratings or a moist paste. The exact texture depends on the tool: a rasp-style grater produces very fine pieces, while a fine Japanese paste grater breaks ginger down more completely.

Which grater should you use for ginger?

For a smooth paste, use a fine paste-style grater such as the Japanese Ginger & Wasabi Grater. Its fine tooth-like surface is designed for ginger, garlic and wasabi.

If you prefer fine grated strands rather than paste, a fine rasp grater can also work. Microplane, for example, sells fine graters specifically for ginger and garlic.

How to grate ginger finely

1. Cut a manageable piece of fresh ginger.
2. Hold the grater securely on a stable surface or over a bowl.
3. Rub the ginger over the fine grating surface with controlled pressure.
4. Stop once you have the amount and texture you need.
5. Collect the ginger immediately so the moist pulp does not dry onto the surface.

Do you have to peel ginger first?

Not always. Whether to peel depends on the ginger, its skin and the recipe. The important point for grating is to remove any damaged or dried areas and use a clean piece of ginger.

Why does ginger stick in a grater?

Ginger is fibrous and moist, so residue can lodge around fine teeth. Rinse the grater soon after use rather than allowing the fibers to dry in place.

How do you clean a Japanese ginger grater?

For the SUWADA/Prince stainless-steel fine grater, rinse with warm water after use and avoid the dishwasher. Other graters may have different care instructions.

Ginger grater vs Microplane

Choose by texture rather than nationality or brand. A paste grater gives a smoother wet result; a rasp-style fine grater gives fine grated pieces. See Japanese Grater vs Microplane.

See more Japanese graters.

Sources

• Microplane – 3-in-1 Ginger Tool
• SUWADA – Japanese Ginger & Wasabi Grater specifications