Myoga, myouga or Japanese ginger is an indispensable ingredient in the Japanese kitchen.
Aside from being a tasty garnish, it's also said that eating myoga will boost your appetite, although consume with caution, as according to legend eat too much of it, and you will become forgetful!
Reminiscent of slender pinkish Italian tropea onions, the raw myoga bud has a crunchy texture and a distinctive aroma coupled with a zesty tang. Much like a cross between fresh ginger shoots and mild pickling onion without the strength of onion, according to Justhungry.
What is Myoga?
Native to Japan, although now commonly found in China and Korea, myoga is a deciduous perennial plant, known as zingiber moiga, where only the young and tender flower buds are eaten.
Myoga in Cooking
Used raw you can enjoy the full flavour of myoga, ideally served immediately after slicing. Cooked it takes on slightly milder notes. Here are the most common ways of using myoga in the kitchen:
1. As a garnish – myoga is most commonly found thinly shredded and scattered on steamed rice, hiyakko, miso soup, cold soba noodles and somen.
2. Pickled
Great British Chefs
Great British Chefs have a tasty recipe for Japanese pickled myoga – ready overnight, all it takes is some sugar and rice vinegar, and the best bit is it can be used as a building block in other recipes like their recipe for seabass or teriyaki lamb.
3, As tempura – treated just like vegetable tempura, the myoga can be sliced in half, battered and deep fried. Find our tempura recipe here.
How do you use myoga?
Find out more about another Japanese favourite: Wasabi
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