Vegetables Facts & Tips 21: Myoga/Myoga Ginger

Following a comment by Debra at Hapabento, I thought it might be a good time to (re-) introduce this evry colourful and tasty vegetable, namely Myoga or Myoga Ginger.

Although it is called Myoga Ginger, it is another variety of ginger cultivated for its bud and flower instead of its root.

Wikipedia definition:
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 frost-tolerant to 0F, -18C possibly colder.

Myoga flowers are edible!


-Myoga can be cultivated between June and October, and again bewteen March and May.

-Very high contents in Potassium and Calcium, Also contains Magnesium, Iron and manganese.

-Vitamin B1, B2 and B6. Vegetal fibers.

-It is considered as a natural herb medicine which helps preserve one’s stamina in summer, especially, as far back as the 3rd Century. It does help digestion.

-Preservation is done best by wrapping in kitchen paper inside the fridge. Can be safely kept for 10 days.


-Choose firm and “tight” specimens. When cutting them through the the leaves should stick tightly to eah other.

-Choose specimens with a nice and bright colour, well-rounded and compact in shape.


Myoga Take/”Myoga Bamboo”

Myoga Take are the young stems of myoga which are also edible.


Myoga pickled in miso paste

Myoga can be pickled in many manners with miso, sweet vinegar, etc. on ots own or together with other vegetables.

It can be made into great vegan or omnivore sushi rolls!

How about those sushi nigiri?

Great, thinly chopped on tofu!

Actually, the possibilities are endless!


-Combined with yam, or with shiso/perilla leaves, or with cabbage, or with leek, helps restore appetite, helps combat ageing and prevent cancer.

-Combined with wakame seaweed, or with mackerel, or with sardines, or with tofu, helps prevent high blood pressure and heart diseases, and has a general beneficial health influence.

-Combined with eels, or with oyters, or with garlic, or with onions, helps restore health, prevent cancer and provide for stamina.

-Combined with cucumber, or with celery, or with oysters, or with gourd, helps with body elimination and prevent kidney diseases.

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17 thoughts on “Vegetables Facts & Tips 21: Myoga/Myoga Ginger”

  1. Pingback: With a Glass
  2. Hey, I have half a dozen Myoga plants growing in my back yard for a few years, I did not know where the edible parts grow, never raking away the several inches of oak leaves that falls every year over the entire small back yard I did not know they poked the lovely head out between the tall parents plant on the ground till this summer a friend told me to dig around, a stuped old woman never having cooked in my home, mother ave left the earth 20years ago.
    I just remember eating them …….I will be enjoying them for years to come.
    a dumb old great grand mother in Pa.


    1. Myoga used grow in my backyard in North Carolina. But after we moved to Giorgia I really regret that I did not take some plants with us because I miss that distinct flavor of Myoga. Do you know if anyone is selling Myoga plant?


      1. Welcome to Georgia. I have two Myoga for years but it does not multiply because of clay type of soil. Do you have Japanese friends here? Some of them may grow Myoga like me.


      2. We live just north of Atlanta and it grows like crazy in my yard. It actually does not get a lot of sun, I read somewhere that it is more of a forest plant. We have Georgia Red Clay soil and it has really multiplied. I also do not water it a lot, though this summer we have had plenty of rain. Sounds like Dragonlife has his in a lot more sun, thus probably requiring a lot more water. I wish the rest of my garden would grow as well as this stuff.


  3. My wife and I had Myoga Tempura last night at our local Izakaya. It was our first experience with this wonderfully tastey plant. I hope that they still have some for tonight as we are going back with a friend.


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