What you will need
How to cook
First you're gonna have to peel your ginger. I find that scraping off the skin with a small spoon works great. A peeler doesn't get in the crevices as well.
You need a rough surface. The fine side of a box grater works, but it's not ideal. I use a small plate grater. You can find ginger specific graters at Japanese grocers or kitchen shops.
Try fresh ginger in any recipe calling for ground ginger. Use about 1 tbsp of fresh for every 1/4 tsp of ground ginger.