08/04/2026
What is Myoga?
Native to Japan, I believe it’s now commonly found in China and Korea. Myoga is a deciduous perennial plant known as Zingiber mioga, where only the young and tender flower buds are eaten.
What does it taste like?
The raw Myoga bud has a crunchy texture and a distinctive aroma coupled with a zesty tang, much like a cross between mild fresh ginger shoots and mild pickling onion, without the onion flavor.
How to use or cook Myoga?
When used raw, you can enjoy the full flavor of Myoga, ideally served immediately after slicing. Here are the most common ways to use Myoga:
1. As a garnish: Myoga is most commonly found thinly shredded and scattered over steamed rice, hiyakko, miso soup, cold soba noodles and somen.
2. Pickled: Pickled Myoga requires just some water, sugar and rice vinegar.
The best part is that it can be used as a building block in other recipes like sashimi, teriyaki, grilled fish or salad.
3. As tempura: Just like vegetable tempura, Myoga can be sliced in half, battered and deep-fried.
