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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.

As a woodland plant myoga has specific shade requirements for its growth. It is frost-tolerant to 0F, -18C possibly colder.
Some constituents of myoga have shown promise for potentially anti-carcinogenic properties

A traditional crop in Japan, myoga has been introduced to cultivation in Australia and New Zealand for export to the Japanese market. I’ve always wondered if it were available on American and European Markets.
It is a great plant for use in vegetarian and vegan dishes as it adds lots of soft flavors.
Flower buds are usually found finely shredded raw in Japanese cuisine as a garnish.
But there are many other possibilities:

Tenpura.
Actually some Japanese restaurants will prepare the flowers as well as tenpura.
Vegans should replace the egg white included in the batter with a little cornstarch.

Myoga in Miso Soup.
Cut the myoga into thin strips and just add them to the miso soup inside bowls before serving it.

Myoga Gohan/Myoga Rice.
Cut the myoga in very thin strips and put it on top of the rice before steaming it. When the rice is cokked, mix in the myoga with rice and serve.
Vegetarians and Vegans may use genmai/whole rice for higher nutritients.
Beautiful when freshly cooked!

Myoga Pickles
Wash myoga quickly under running water. Drain and take excess water with kitchen paper.
Best pickled with amazu/sweet rice vinegar. If not available use rice vinegar, sugar and soft umeboshi/Japanese pickled plums.

Enjoy!