1.
Japanese ginger; myoga
A plant in the ginger family (Zingiber mioga) whose flower buds and young shoots are used as a condiment in Japanese cuisine. Has a distinctive fresh, slightly peppery flavor.
Also written in kanji as 茗荷. A uniquely Japanese condiment plant related to common ginger but with a very different flavor — lighter, more aromatic, and slightly bitter. The flower bud (花蕾) is the most commonly eaten part.
Common uses in cooking
- 薬味 (condiment) for 素麺, 冷奴, and 味噌汁
- 甘酢漬け: pickled in sweet vinegar
- 天ぷら: deep-fried as tempura
- 刻みみょうが: finely sliced myoga as garnish
Cultural note
There is a folk belief that eating too much みょうが makes you forgetful. This stems from a Buddhist legend about a disciple of the Buddha who was so forgetful he couldn't remember his own name, and みょうが grew from his grave. The word is sometimes associated with forgetfulness in Japanese idioms.