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.
For inspiration, see How to Use above
Store in the refrigerator.
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Customer Reviews
The myoga arrived fresh and they are decently sized. I’ve frozen them for making shibazuke in the autumn and I’m very pleased with them.
Thank you, we hope you enjoy making the shibazuke in the autumn :)
I'd tried pickled myoga shoots in the past and been underwhelmed, but the buds had eluded me until now. They're a different story: a very delicate, floral/ citrus flavour and an addictive crisp texture. I bought three packs initially to try them fresh, frozen, and pickled, and I liked the pickled ones so much that I bought more buds just for pickling in sweet vinegar. (Ratios to taste, but I use 100ml of rice vinegar to 50g of sugar plus half a teaspoon of salt, boil briefly and cool before pouring over the buds, stick the jar in the fridge, and they're ready to eat after two days.) Apparently they'll keep for a couple of weeks, but I haven't been able to leave them alone that long. I'm going to try to save a few from this batch a little longer to test their longevity.
The buds turn a deeper pink and are great in onigiri fillings as well as all the garnish and salad uses you'd expect. The vinegar, which also turns pink, is worth saving for dressings and even sushi rice. They're great snacks in their own right, too. If you've ever eaten a whole jar of pickled rakkyo and not regretted it (in my defence, they come in very small jars) you'll love pickled buds on their own.
I'm still waiting for my myoga plants to start flowering, but now I know it'll be worth the wait. I've shown them the buds so that they understand their mission objective.
Hi Karen, thank you for another great review and the wonderfully delicious idea for the ginger buds, they sounds heavenly! Best of luck with the plants and hope they provide you with lots more buds :)