Other names: miyoga ginger
The flower bud native to Asia. The bud grows right off the root of the plant and is eaten (predominately in Japan) as a winter vegetable. The cultivated buds are briefly exposed to light to allow them to develop a slight blush of red. The bud has a strong aroma, a crunchy texture and a slightly bitter flavor. Use raw or pickle the Myoga for a more delicate flavor. Use to flavor dipping sauces for sashimi or other fish dishes. It can also just be cooked and eaten as a vegetable or for tempura.