Tiny slice and use as garnish on rice or miso soup
Can also pickle in miso and munch as a side/palate cleanser
Lazy_Classroom7270
Myoga. It’s has a distinct flavour I don’t know how to describe and used as a garnish in many dishes like hiyayakko, somen etc. I personally love having it with fresh tomato, a bit of soy sauce and grated ginger.
ChefSuffolk
That is myoga and you wouldn’t. Just slice thinly as garnish. Mild flavor. It’s the flower bud of a particular type of ginger that isn’t used for its rhizome.
cynikles
Myoga. In addition to the other uses people have mentioned, you can pickle it as well. I find them quite refreshing pickled.
Crookedlegz
Preserving the Japanese Way, uses myoga in some of its recipes. It’s mostly a pickling and preserving book. Maybe you could find a copy at the library? I haven’t tried any of the recipes yet. But I hope you make something yummy with it!
Slight-Pumpkin-7420
It’s a bit weird, but I just sprinkle some salt on it, microwave it, and eat it with mayo.
TangoEchoChuck
Myoga!
Slice it thin and sprinkle it on stuff. It’s crunchy and mildly spicy like ginger. Use it like you would use green onions, add salt or shoyu as you prefer.
I like to pile it on tofu and drizzle with shoyu or vinegar, eat as a cool appetizer.
SanSanSankyuTaiyosan
A popular dish in our house is salad made from shredded poached chicken tenderloins, sliced **myoga**, sliced or smashed cucumber, mashed sour plums, and sesame oil. It’s very quick and easy to make.
That said, you can can a pack of three in Japan for half the price of what you got there. I wouldn’t spend 750 yen on a single bud.
RedditRot
Myoga is a popular garnish that is classified as yakumi (literally medicine flavour). These are garnishes that tend to be used to mask fishiness, gaminess, or any other flavour that might be considered a little strong or undesirable in a dish. It’s used raw. Generally sliced thinly lengthwise.
It’s Myoga. Think it’s actually part of the shallot family. You can add it to salads, use it as a garnish with sashimi. Sometimes I’ll use it in place of shallots. That is about 6 times more expensive than here in Japan!!! Luxurious!
Candid-Anteater211
from ginger family, similar taste, raw or pickled way can be eaten with sushi or sashimi.
m0mbi
The only thing I’d add is that out here in the Japanese countryside it’s absolutely eaten cooked.
Everyone ends up with heaps of the stuff around this time of year, (I pulled 14 kilos out a few weeks ago). You can pickle, stew, stir-fry, tempura, pretty much anything you could do with green onion will work.
This year I made a big batch of myoga kimchi on the advice of a Korean lady living on Sado Island.
yankiigurl
My husband and I like it on hiyayakko with shiso, ponzu, and sesame seed
YouSayWotNow
My favourite was in a very very light and crisp tempura in an izakaya in Kakunodate recently. So good. But also good raw.
Medium-Song-1802
I grow myoga at home and have been eating it for years. Its cost made me want to grow it.
Really a lovely taste if you like ginger. It’s not harsh like ginger root. This is the young flower bud as it pokes itself from the soil.
As others have said, it’s used as an herbal garnish. I use it mostly traditionally as follows:
* With sashimi, especially maguro. Sliced into paper thin rounds across the length of the flower. Place a piece or two of myoga on the sashimi and dip into shoyu.
* With fresh tofu as hiyayakko. We pair it with julienned green shiso and katsuobushi flakes.
* With delicate noodles like somen, placed on top.
* As a topping in salads with a ginger or soy sauce salad dressing.
* As a garnish in chirashi, like you’d put green shiso.
Note: you can slice it lengthwise for thin ribbons or transversely for circles.
Gloomy-Holiday8618
It says Myoga in English on the package
TrainToSomewhere
You shred or grate it as a topping. You can also make it into pickles.
My one friends likes them as tempura but I really don’t like it
5UP3RBG4M1NG
Myoga from Kochi
TaiJoe01
Holy f 5 USD for just one myōga is crazy
mikulashev
Ginger flower. Slice it very thinly and make a nice sweet vinegar pickle wit it. It has a more floral and gentle ginger taste, but still strong.
Old_Dependent_2147
It is good as topping on a fish carpaccio or sashimi, with something like miso mixed with soy sauce.
soulcityrockers
Myoga, can be prepared raw or pickled. Goes well with fishy or fatty/oily food like fish and pork due to its fresh herbal ginger flavor profile.
Tyrion_Canister
it’s called myoga and i hate it like i hate coriander
27 Comments
Google told me it is Japanese Ginger. Myoga is written on the packaging
This looks like torch ginger
Edit: I was wrong: [https://japanesetaste.com/blogs/japanese-taste-blog/what-is-japanese-ginger-a-brief-guide-to-myoga](https://japanesetaste.com/blogs/japanese-taste-blog/what-is-japanese-ginger-a-brief-guide-to-myoga)
Tiny slice and use as garnish on rice or miso soup
Can also pickle in miso and munch as a side/palate cleanser
Myoga. It’s has a distinct flavour I don’t know how to describe and used as a garnish in many dishes like hiyayakko, somen etc. I personally love having it with fresh tomato, a bit of soy sauce and grated ginger.
That is myoga and you wouldn’t. Just slice thinly as garnish. Mild flavor. It’s the flower bud of a particular type of ginger that isn’t used for its rhizome.
Myoga. In addition to the other uses people have mentioned, you can pickle it as well. I find them quite refreshing pickled.
Preserving the Japanese Way, uses myoga in some of its recipes. It’s mostly a pickling and preserving book. Maybe you could find a copy at the library? I haven’t tried any of the recipes yet. But I hope you make something yummy with it!
It’s a bit weird, but I just sprinkle some salt on it, microwave it, and eat it with mayo.
Myoga!
Slice it thin and sprinkle it on stuff. It’s crunchy and mildly spicy like ginger. Use it like you would use green onions, add salt or shoyu as you prefer.
I like to pile it on tofu and drizzle with shoyu or vinegar, eat as a cool appetizer.
A popular dish in our house is salad made from shredded poached chicken tenderloins, sliced **myoga**, sliced or smashed cucumber, mashed sour plums, and sesame oil. It’s very quick and easy to make.
That said, you can can a pack of three in Japan for half the price of what you got there. I wouldn’t spend 750 yen on a single bud.
Myoga is a popular garnish that is classified as yakumi (literally medicine flavour).
These are garnishes that tend to be used to mask fishiness, gaminess, or any other flavour that might be considered a little strong or undesirable in a dish.
It’s used raw. Generally sliced thinly lengthwise.
What’s Myoga and how to cook it:
https://www.justonecookbook.com/myoga/
I love myoga- thinly sliced and pickled is best
It’s Myoga. Think it’s actually part of the shallot family. You can add it to salads, use it as a garnish with sashimi. Sometimes I’ll use it in place of shallots. That is about 6 times more expensive than here in Japan!!! Luxurious!
from ginger family, similar taste, raw or pickled way can be eaten with sushi or sashimi.
The only thing I’d add is that out here in the Japanese countryside it’s absolutely eaten cooked.
Everyone ends up with heaps of the stuff around this time of year, (I pulled 14 kilos out a few weeks ago). You can pickle, stew, stir-fry, tempura, pretty much anything you could do with green onion will work.
This year I made a big batch of myoga kimchi on the advice of a Korean lady living on Sado Island.
My husband and I like it on hiyayakko with shiso, ponzu, and sesame seed
My favourite was in a very very light and crisp tempura in an izakaya in Kakunodate recently. So good. But also good raw.
I grow myoga at home and have been eating it for years. Its cost made me want to grow it.
Really a lovely taste if you like ginger. It’s not harsh like ginger root. This is the young flower bud as it pokes itself from the soil.
As others have said, it’s used as an herbal garnish. I use it mostly traditionally as follows:
* With sashimi, especially maguro. Sliced into paper thin rounds across the length of the flower. Place a piece or two of myoga on the sashimi and dip into shoyu.
* With fresh tofu as hiyayakko. We pair it with julienned green shiso and katsuobushi flakes.
* With delicate noodles like somen, placed on top.
* As a topping in salads with a ginger or soy sauce salad dressing.
* As a garnish in chirashi, like you’d put green shiso.
Note: you can slice it lengthwise for thin ribbons or transversely for circles.
It says Myoga in English on the package
You shred or grate it as a topping. You can also make it into pickles.
My one friends likes them as tempura but I really don’t like it
Myoga from Kochi
Holy f 5 USD for just one myōga is crazy
Ginger flower. Slice it very thinly and make a nice sweet vinegar pickle wit it. It has a more floral and gentle ginger taste, but still strong.
It is good as topping on a fish carpaccio or sashimi, with something like miso mixed with soy sauce.
Myoga, can be prepared raw or pickled. Goes well with fishy or fatty/oily food like fish and pork due to its fresh herbal ginger flavor profile.
it’s called myoga and i hate it like i hate coriander