Now, how you cut it changes everything. Thin slices are for simmering in soups or teas. Think of them as little flavor bombs that soften and release their sunshine into the broth.
Then there's grating. This is the real MVP. You use a microplane or the small holes of a box grater, and poof—it turns into a wet, fragrant paste. That paste is liquid gold for stir-fries, marinades, and dressings.
I once watched my neighbor grate ginger into a bowl of miso soup on a rainy day. She said, “This is my hug in a bowl.” I’ve never forgotten that. Grated ginger is a hug.
