For years I’ve used the rasp-style Microplane zester-grater, which works great to cut through the root’s tough fibers. In addition, ginger is very spicy in taste and depending on the dosage, used as a natural flavor enhancer. Please note: Stoneware, glass and electrical items can only be delivered to UK addresses (including UK Offshore). The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. The quick and easy way to prepare ginger for cooking, without losing any of its precious flavour, this Ginger Grating Dish will become a firm favourite in your kitchen.

One inch of ginger was all it took to tell me this is the most superior ginger grating tool out there. All the fibers get left behind either on the root itself or the ceramic nubs, while the puree and juice gets funneled to the trough.When I first used the tool, I marveled at the pile of fluffy ginger it produced—so much so that I grated too far too fast and nicked my finger, which leads to the second reason why I love the tool. I was able to easily grate 1 inch of ginger in 50 seconds, and since the grater was new and sharp, I didn’t have to push too hard.

A wide panel incorporating Microplane's top-selling Fine blade, makes fast work of grating ginger, and a razor-sharp, angled blade towards the bottom of the tool thinly slices ginger with ease and precision. Simple and effective, just give your peeled ginger a good rub on the sharp teeth for purée in seconds, with all the flavourful oils collected in the moat.And the little ceramic nubs in the center are really sharp and positioned in different directions for maximum shred. This makes it quick and easy to grate and use the juice as well, which I tend to loose if I’m chopping it by hand or grating it on a cheese grater! To remove "stuck on food", first soak the tool in warm water and then use a soft bristle brush to remove pieces. When sautéed in oil as if for a stir-fry, different ginger samples cooked evenly and in roughly the same amount of time, and their flavor and texture were nearly indistinguishable from sample to sample. Models with small etched holes were also less wasteful than the other types, pulverizing and pushing through more puree from a standardized piece of ginger (1 inch long and weighing 14 grams), leaving just 1 to 3 unusable grams of fibrous pulp on the grater face.