Fantastic ode to ginger, Kaki-san!
I think ginger is quintessentially an Asian (East/South East Asian) favourite. Some years ago, we were at a cooking show where a Masterchef was showing off cooking skills where he cooked a soup to be served for the winter. It was plain vegetable soup in a broth, and my wife suggested how about adding thinly sliced ginger in the broth to spike it; the Masterchef replied that it was not quite Western style to do that for the broth he was cooking, perhaps it was an Asian favourite.
The first time I tasted "Gari", the delicious pink coloured pickled ginger served with sushi, I was thinking how close it was to slices of pickled ginger we ate as children in Bengal.