Beni Shoga

Thoroughly wash the young ginger and peel its skin using a spoon or peeler, being careful to remove only the outermost layer.

Using a mandoline or a very sharp knife, slice the peeled young ginger into paper-thin rounds or julienne strips.

Place the sliced young ginger in a non-reactive bowl and sprinkle evenly with salt. Mix well to ensure all ginger is coated.