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 facts

Myoga contains a lot of potassium, which helps regulate blood pressure and aid swelling, as well as vitamin K, which helps maintain bone health. Myoga also contains folic acid, which helps with cell production and repair, and is an important nutrient particularly for women going through pregnancy. It is also effective in preventing anemia due to its vitamin K and iron content.
Myoga is comprised of an aromatic component known as α-pinene that is said to increase appetite and have anti-anxiety and stress-relieving effects. In addition, myoga's unique spicy components come from miogadial and mioganal, which have antibacterial properties. Myoga's red color comes from the chemical anthocyanin.
To get the most of the myoga's aroma, it is good to chop it raw and eat it with tofu or make it into pickles. As it contains vitamin K, eating myoga with fish containing calcium and vitamin D helps maintain bone health.

Storage to prevent food loss

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.