I freeze mine, too, if I don't use it within a couple of weeks. My favorite way to use it is to cut a chunk, peel off the skin and cut into thin wedges --and cut the wedges into match-stick strips. Then for quick shoyu flavoring, add the ginger to equal parts shoyu (soy sauce) and chicken broth, sugar (or splenda) to taste, smash a clove or two of garlic and simmer with chicken pieces in a pan until the liquid is reduced. Or use the same recipe without any meat, just heat in a saucepan to "marry" the flavors and use as a dipping sauce for lumpia, pot stickers, egg rolls, sushi, etc. Can also use as a marinade or to baste your meats for a BBQ, Get brave and add a few drops of sesame oil to the mixture to kick the flavor up a notch! --or even some red pepper flakes for those that like their food to bite back.
*Where there's smoke, there's fire.
Where there's fire, there's light.
Where there's light, there's hope.
I SMELL SMOKE!!*
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