--- slug: how_to_grate_ginger category_path: home_kitchen/kitchen_dining/kitchen_utensils_gadgets/graters_zesters type: informational title: "How to Grate Ginger" lead: "Scrape the thin skin off with the edge of a spoon, then grate the ginger on a fine grater, microplane or ceramic ginger grater, working across the fibres so you get a soft pulp instead of stringy threads. Grate over a bowl to catch the flavourful juice, and freezing the knob first makes it firmer and easier to grate." recommendation: name: "Spoon off the skin, grate fine across the fibres, and keep the juice" reason: "Ginger has a thin skin and tough lengthwise fibres, and grating it well is about dealing with both. There's no need to peel it with a knife and waste the flesh underneath — just scrape the skin off with the edge of a teaspoon, which slips easily around the knobbly shape. Use a fine grater: a microplane, a fine box-grater side, or a traditional ceramic ginger grater (oroshigane) with lots of little teeth, all of which reduce ginger to a fine, juicy pulp rather than the big shreds a coarse grater gives. Grate across the grain, not along it, so the fibres are cut short instead of pulling out as stringy strands; on a ceramic grater, small circular motions work well and the fibres collect on the surface for you to discard. Hold it over a bowl or plate, because much of ginger's flavour is in the juice you'll want to keep. A useful trick: freeze the ginger and grate it straight from frozen — it's firmer, grates cleanly with less stringiness, and stores for months, so you can keep a knob in the freezer just for grating." published: 2026-07-09 updated: 2026-07-09 ---