Glossary - Ingredients

Myoga / Japanese Ginger

A member of the ginger family, this unique Japanese savory vegetable is less pungent than western ginger and has a distinctive zesty tang and crunchy texture

Details

Myoga / Japanese ginger (みょうが in Japanese) is a well-known leafy herb bud found in Japan that has a long history of use in Japanese cuisine. With its characteristic aroma and peppery flavor, myoga is often minced and mixed with "katsuobushi" (dried bonito flakes) and placed on tofu. When pickled in sweet vinegar, its pink hue adds a splash of color to dishes such as grilled fish.

Nutrition

Aside from potassium which is known to help with swelling, myoga also contains magnesium, vitamin E, and several other beneficial nutrients. It is said that alpha-pinene contained in myoga, and to which its distinct aroma can be attributed to, helps ward off fatigue brought on by summer heat.

Connoisseur Selection / Storage

Wrap in a moist paper towel, place in a vegetable storage container and keep in a refrigerator. To store for longer periods of time, cut into thin, easy-to-use slices before storing in a freezer. Doing so is not only convenient for quick use, but will aslo preserve the aroma and texture.