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Also known as: spring ginger, baby ginger, new ginger, pink ginger, shoga, hara adrak, fresh young ginger
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
In the refrigerator, it typically lasts 2-3 weeks if kept dry and wrapped in paper towels.
Yes, you can freeze it whole, sliced, or grated. It maintains its flavor well for up to 6 months.
Look for firm rhizomes with thin, translucent skin and pinkish tips or scales. Avoid any with soft spots or mold.
Mature ginger is the best substitute, but use about half the amount as it is much more pungent and fibrous.
No, unlike mature ginger, the skin of young ginger is very thin, tender, and perfectly edible.
Yes, it has a much milder, more floral heat and is significantly less fibrous than mature ginger.
It is most commonly used for making Japanese pickled ginger (Gari), in teas, or sliced thinly in salads and stir-fries.
Yes, it is typically harvested in late summer or early autumn and is often found in Asian markets during this time.
young ginger is a versatile ingredient found in cuisines around the world. With 80 calories per 100g and 1.82 grams of protein, it's a nutritious addition to many dishes.
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