WHERE TO BUY GRATED GINGER RECIPES

Steps:

• To make cabbage and ginger tsukemono, place cabbage in a large colander over a bowl, add salt and toss to combine. Stand for 20 minutes. Meanwhile, combine, sugar, vinegar and ginger in a small saucepan over medium heat and stir until sugar dissolves (5-6 minutes). Cool. Squeeze moisture from salted cabbage and place in a bowl. Pour over vinegar mixture and toss well to combine. Refrigerate for 1 hour or until chilled.
• To make radish, cucumber and lime dressing, place ingredients, except radish and cucumber, in a blender and blend until smooth. Transfer to a bowl with radish and cucumber, refrigerate for 30 minutes to chill. Adjust the seasoning of the dressing to taste; it should be equally sweet, sour and salty.
• Arrange oysters over rock salt (or crushed ice) on a large platter with the two dressings in small bowls on the side. Top half the oysters with one dressing and the half with the other.

Steps:

• Heat oven to 350°F. Grease and flour 2 mini (5 3/4x3-inch) loaf pans.
• Combine flour, cinnamon, allspice, cloves, nutmeg, baking soda and salt in bowl.
• Combine molasses, milk, 1/3 cup sugar, butter, ginger and egg in bowl; beat until well mixed. Add flour mixture; beat at low speed, scraping bowl occasionally, until well mixed.
• Pour batter into prepared pans. Bake 28-33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes; remove from pans. Cool completely. ,
• Sprinkle with powdered sugar before slicing, if desired.