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1
Place a sheet of parchment paper on top of your grater.
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2
You only need a small amount.
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3
For those who need coarsely grated ginger, it's best to grate up and down the grater in one direction.
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4
If you grate in different directions, the paper might tear.
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5
Do not move the parchment paper.
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6
For those who need finely grated ginger, grate in a circular motion.
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7
Placing the grater on a flat surface should prevent the parchment paper from shifting.
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8
Scrape the ginger off the parchment paper with chopsticks or a spoon.
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9
Aluminum paper or plastic wrap will tear this way, but not parchment paper.
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10
With the technique of scraping off the ginger as shown in Step 4, some ginger will remain on the paper.
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11
Lift the paper off of the grater, place the paper on a flat surface such as a cutting board, and use your finger to gather the grated ginger.
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12
This way, there is no waste, and every grated bit can be used.
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13
It's very handy when you just need a tiny bit of grated garlic or wasabi.
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14
Since the fibers don't get stuck in the grater this way, clean-up is also very easy and hygienic.
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15
You could also use aluminium foil, but there will be some waste.
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16
And even if you grate the ginger and lift up the foil, you are likely to get tiny foil particles mixed in with the ginger.
