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Sometimes called myoga ginger or Japanese ginger, Myoga has a very distinctive flavor with a mild ginger overtone and zesty tang and it is shredded thinly and used in Japanese summer cooking.
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 they come in striking pinkish-bronze outer layers. It is sometimes called myoga ginger or Japanese ginger.
How Does Myoga Ginger Taste Like?
Myoga has a very distinctive flavor, with a mild ginger overtone and zesty tang. It has a tender crunchy texture and gives a refreshing taste to the palate. That is why the Japanese believe eating myoga can help boost appetite. However, one should practice caution, as according to a famous legend that eating too much of myoga can cause forgetfulness.
Myoga in Japanese Cuisine
These unique ginger buds are more commonly used in Japanese cuisine that one would expect. They can be eaten fresh or pickled. The easiest way to enjoy myoga is to finely shred the flower buds and use it as a garnish in dishes such as sashimi, soups, cold noodles, sushi, salads, and in vinegared salads (sunomono 酢の物). I love adding some finely chopped myoga into my miso soup and cold somen noodles for some bright flavor.
Myoga is truly a versatile ingredient to enjoy. Brine in vinegar, sugar, and other seasonings, you get a delightful myoga pickle. Slice the flower buds in half, coat in batter and then deep-fried, you get some delicious vegetable tempura. They can also be grilled or pan-fried with fish or meat. These beautiful ginger buds add such a special touch to so many dishes that they are even used to accent desserts and cocktails.
In Japan, you can even find restaurants that specialize in serving myoga-inspired dishes.
Where to Find Myoga Ginger?
Japanese grocery stores or some Asian markets will carry fresh myoga. For those who have a garden and live in a temperate climate, check out this seller on Etsy and grow them in your backyard. Their peak season is from June to July. but it can be grown year-round. Or if you are looking to add another edible plant to your growing garden,
I weighed home-grown myoga in 3 different sizes to keep the record.
- Small (5 grams)
- Medium (7 grams)
- Large (10 grams)
I hope you get a chance to give this unique Japanese ginger a try!
- Shibazuke, a popular pickle originated in Kyoto. Slightly sour and salty, these pickles are so delicious with steamed rice or Ochazuke.
- Eggplant and Myoga Salad
- Tomato Myoga Salad
- Mizuna Myoga Salad with Ponzu Sesame Dressing
- Pickled Cucumbers and Myoga
- Myoga Shiso Rice
- Myoga Amazuzuke