How to preserve myoga?
Bring a pot of water to a boil and blanch myoga briefly, 1-2 minutes. Bring the vinegar-sugar mixture to a boil, stirring to dissolve. Transfer the hot blanched myoga to a glass jar, then pour the hot vinegar over them. Allow to stand, uncovered, until cooled to room temperature, then cover and store in the fridge.
How do I grow myoga indoors?
Myoga is hardy to zones 7-10, but it is also well suited to growing in containers that can be moved indoors to avoid freezing. Use rich soil that drains well, but that will stay moist, and choose a location that is at least in partial shade throughout the day.
Can you eat myoga root?
The shoots and buds of this plant, also known as myoga ginger, are edible and can be used like an herb in cooking. Japanese ginger uses aren’t limited to food, though; this pretty perennial can also add visual interest to the garden.
Can you freeze myoga?
What to do with fresh myoga flower buds?
They can be eaten fresh or pickled. The easiest way to enjoy myoga is to finely shred the flower buds and use it as a garnish in dishes such as sashimi, soups, cold noodles, sushi, salads, and in vinegared salads ( sunomono 酢の物). I love adding some finely chopped myoga into my miso soup and cold somen noodles for some bright flavor.
Where can I find myoga ginger in Japan?
Native to Japan, China, and Korea, myoga is harvested for its unopened flower bud and flavorful shoot instead of its root. The flower buds are slightly larger than thumb-size and they come in striking pinkish-bronze outer layers.
What kind of pickle do you make with myoga?
Myoga is truly a versatile ingredient to enjoy. Brine in vinegar, sugar, and other seasonings, you get a delightful myoga pickle. Slice the flower buds in half, coat in batter and then deep-fried, you get some delicious vegetable tempura.
What does the word myoga mean in Japanese?
Myoga is the name of the plant, yet the word usually means the plant’s buds when food is the topic. In summer and early fall, these jewels appear from the ground, emerging little by little.