Myoga flower or Japanese ginger is highly appreciated for its taste between ginger, coriander, and shallots. These fledgling shoots grow directly out of the ground and if allowed to grow, they sprout flowers at the tips. They are extremely tasty. It is prepared by cutting in half and then cut into thin strips and used as a garnish for soups, cold noodle dishes, tofu salad, or any dish where it can be used as a crisp and fresh garnish.
Another way to prepare it is by pickling the Myoga, first cut in half and put it with vinegar, salt and sugar. It is best to keep it at room temperature and eat it shortly after preparation.
50g – 3 pieces