Myoga, myoga ginger or Japanese ginger (myōga (茗荷)) is the species Zingiber mioga in the family Zingiberaceae. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea.[1][2][3] Only its edible flower buds and flavorful shoots are used in cooking.[4] The flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted eggplant. In Korean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried.
A traditional crop in Japan, myoga ginger has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.[3]
As a woodland plant, myoga has specific shade requirements for its growth. It is frost-tolerant to −16 °C (3 °F), and possibly colder.[3]
Three variegated cultivars are known: 'Dancing Crane', 'Silver Arrow' and 'White Feather'. They are less cold-hardy than unvariegated plants.[3]
Myoga has shown promise for potentially anticarcinogenic properties.[5]
Plants
Fruits with red interiors and black seeds with a whitish aril
Buds prepared for sale
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Ginger leaves, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804) Myoga, myoga ginger or Japanese ginger (myōga (茗荷)) is the species Zingiber mioga in the family Zingiberaceae. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea. Only its edible flower buds and flavorful shoots are used in cooking. The flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted eggplant. In Korean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried.
