Myoga ginger is a type of ginger native to Japan. Unlike the more commonly known ginger rhizome (the underground stem), myoga is prized for its flower buds and young shoots, rather than its root. It belongs to the Zingiberaceae family, which also includes spices like turmeric and cardamom.
Flower buds
Myoga has slender, elongated flower buds with a delicate texture. The edible flower buds are creamy white at the base, diffusing into a gorgeous deep red colour.
The flavour is unique, with a mild ginger taste combined with a hint of citrus and a touch of spiciness. It's less pungent and spicy compared to common ginger, making it a versatile ingredient in various dishes.
Japanese cooking
Myoga is a popular ingredient in Japanese cuisine, where it is often used as a garnish or added to salads, pickles, and dishes like sashimi. Its crunchy texture and refreshing taste complement many dishes, adding a subtle kick without being overpowering.
Health benefits
Like common ginger, myoga contains various vitamins, minerals, and antioxidants. It's known for its anti-inflammatory properties and is believed to have health benefits such as aiding digestion and boosting the immune system.
For inspiration, see How to Use above
Store in the refrigerator.