I received homegrown myoga as a gift from a local JOC reader and have enjoyed making all kinds of myoga recipes. This one for Myoga Amazuzuke (みょうが甘酢漬け), or Sweet Pickled Japanese Ginger, is my particular favorite. It’s my family’s most-loved pickle in the summertime! It’s tasty on its own, and it also makes a lovely accompaniment to jazz up our salads and rice.
What Is Myoga (Japanese Ginger)?
Myoga (ミョウガ, みょうが, 茗荷) is the species Zingiber mioga in the Zingiberaceae family. Native to Japan, China, and Korea, myoga is harvested for its unopened flower bud and flavorful shoot instead of its root. The flower buds are slightly larger than thumb-size and have pinkish bronze outer layers.
It is sometimes called myoga ginger or Japanese ginger. You can read more about it on my myoga pantry page.
What is Amazuzuke?
Amazuzuke (甘酢漬け) is a Japanese technique of pickling fresh vegetables in sweet vinegar. The name refers to the sugar and rice vinegar (amazu) solution used for pickling (zuke). It is one of the very basic Japanese pickles known collectively as tsukemono (漬物). You might be familiar already with the most well-known example of an amazuzuke—pickled sushi ginger or gari (ガリ).
If you’re interested in learning more about different types of tsukemono, read my post Tsukemono: A Guide to Japanese Pickles.
Ingredients You’ll Need
The sweet pickling solution is made with 4 simple ingredients:
- rice vinegar — it has a mild, tangy taste compared to other types of vinegar
- sugar — adjust the amount as you like; store-bought tends to be sweeter
- kosher salt
- myoga (Japanese ginger)
Substitutions and Variations
Can’t get myoga? Try using other vegetables! First slice the vegetables and sprinkle salt over them to draw moisture out before pickling. After 10–15 minutes, squeeze to remove the moisture. Then, pickle in the solution. See the list below for other vegetables to try:
- carrot
- cabbage
- cucumber
- daikon radish
- kabu (Japanese turnip)
- renkon (lotus root)
- red onion
- yellow/red/orange bell pepper
How to Make Sweet Pickles (Amazuzuke)
- Make the sweet pickling solution. Combine rice vinegar, sugar, and salt in a pot. Bring to a boil.
- Pour the hot solution over the myoga or fresh produce of your choice in a jar.
- Pickle for 2 days. The pickles can last up to 2 weeks in the fridge.
That’s it! Easy, right? The pickled myoga will turn a beautiful pink color after a few days.
How to Enjoy Myoga Amazuzuke
Tangy and refreshing, this sweet pickled Japanese ginger is so versatile. Enjoy it whole or sliced with:
- BBQ spreads
- cold summer noodles like somen
- grilled seafood or meat
- salads, lettuce wraps, or rice
- Japanese-inspired sandwiches (I haven’t tried it, but I think it would taste delicious! Let me know in the comments if you try this!)
Other Myoga Recipes You’ll Love
Love myoga ginger? Try these varieties of myoga recipes:
- Mizuna Myoga Salad with Ponzu Sesame Dressing
- Pickled Cucumbers and Myoga
- Myoga Shiso Rice
- Eggplant and Myoga Salad
- Tomato Myoga Salad
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Sweet Pickled Japanese Ginger (Myoga Amazuzuke)
Ingredients
- 10 myoga ginger (1.8 oz, 50 g; you can add more as long as they are covered by the pickling solution; read more about substitutions in the blog post)
For the Amazu (Sweet Pickling Solution)
- ¼ cup rice vinegar (unseasoned)
- 2½ Tbsp sugar
- ½ tsp Diamond Crystal kosher salt
Instructions
- Before You Start…Please note that this recipe requires 2+ hours of pickling time.Gather all the ingredients. Rinse and cut off the ends of 10 myoga ginger.
- Make the amazu. In a small saucepan, combine ¼ cup rice vinegar (unseasoned), 2½ Tbsp sugar, and ½ tsp Diamond Crystal kosher salt.
- Bring it to a boil over medium heat and let the sugar dissolve completely.
- Add the myoga to an airtight jar and pour the hot amazu over it. Once cooled, cover and refrigerate it for at least 2 days.
- After two or three days, the myoga ginger will now have a beautiful color. Serve it as an accompaniment to brighten up your meals. See more serving ideas in the blog post.
To Store
- Keep it in the airtight container and store in the refrigerator for up to 2 weeks.
Nutrition
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