There are several ways to use myoga ginger in cooking.
Sliced or Julienned: One of the most common ways to use myoga is to slice or julienne it and use it as a garnish. You can sprinkle it over salads, sashimi, sushi rolls or noodle dishes to add a crunchy texture and a subtle gingery flavour.
Pickled: Pickling ginger is a popular method that enhances its flavour and preserves it for longer storage. You can pickle myoga using a mixture of vinegar, sugar, and salt, along with other seasonings like soy sauce or chilli flakes.
Tempura: The whole head can be dipped in tempura batter and deep-fried to make crispy and delicious tempura. The mild spiciness of myoga pairs well with the crispy batter.
Infusions: Use fresh myoga to flavour oils, vinegars, or spirits by infusing them with the sliced or crushed ginger. This can add a subtle gingery twist to your cooking oils, salad dressings, or even cocktails.
