Myoga
From Wikipedia, the free encyclopedia
- For the fictional character, see Myōga.
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| Zingiber mioga (Thunb.) Roscoe |
Myōga (茗荷) or myoga ginger (Zingiber mioga, Zingiberaceae) is an herbaceous, deciduous, perennial native to Japan that is grown for its edible flower buds and flavorful shoots. Flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono and dishes such as roasted eggplant.
A traditional crop in Japan, myoga has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
As a woodland plant myoga has specific shade requirements for its growth. It is not frost-tolerant, nor particularly hardy outside of its native range, and disease-prone within it.
While some constituents of myoga are cytotoxic, others have shown promise for potentially anti-carcinogenic properties. [1]
[edit] External links
- More info and pics about myoga from the blog the scent of green bananas
- Yasuko-San's Home Cooking on myoga and other Japanese spices and seasonings
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