bio.wikisort.org - Plant Myoga , myoga ginger or Japanese ginger (myōga (茗荷 ) ) is the species Zingiber mioga in the family Zingiberaceae. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea.[1] [2] [3] Only its edible flower buds and flavorful shoots are used in cooking.[4] The flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono , and dishes such as roasted eggplant. In Korean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried.[citation needed ]
Species of flowering plant
For the Inuyasha character, see Myoga (character).
"Japanese ginger" redirects here. For the ginger used in Japanese cuisine, see Pickled ginger.
Myōga
Scientific classification
Kingdom:
Plantae
Clade :
Tracheophytes
Clade :
Angiosperms
Clade :
Monocots
Clade :
Commelinids
Order:
Zingiberales
Family:
Zingiberaceae
Genus:
Zingiber
Species:
Z. mioga
Binomial name
Zingiber mioga
Synonyms[1]
Amomum mioga Thunb.
Zingiber mijooka Siebold, spelling variation
Zingiber sjooka Siebold
Zingiber mioga var. variegatum Makino
Zingiber echuanense Y.K.Yang
Ginger leaves, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)
Cultivation
A traditional crop in Japan, myoga ginger has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.[3]
As a woodland plant, myoga has specific shade requirements for its growth. It is frost-tolerant to −16 °C (3 °F) , and possibly colder.[3]
Three variegated cultivars are known: 'Dancing Crane', 'Silver Arrow' and 'White Feather'. They are less cold-hardy than unvariegated plants.[3]
Medicinal properties
Some constituents of myoga are cytotoxic[which? ] ; others have shown promise for potentially anticarcinogenic properties.[5]
Gallery
References
Kew World Checklist of Selected Plant Families Flora of China v 24 p 332, 蘘荷 rang he, Zingiber mioga (Thunberg) Roscoe, Trans. Linn. Soc. London, Bot. 8: 348. 1807. Cole TCH, Nürnberger S "Zingiber mioga and its Cultivars," The Plantsman. Royal Horticultural Society. December 2014, 4: 226-229. Matsuhisa, Nobu and Mark Edwards. (2007). Nobu West, p. 252 . Ha Won Kim et al. "Suppressive Effects of Mioga Ginger and Ginger Constituents on Reactive Oxygen and Nitrogen Species Generation, and the Expression of Inducible Pro-Inflammatory Genes in Macrophages," Antioxidants & Redox Signaling. November/December 2005, 7(11-12): 1621-1629; retrieved 2013-8-4.
External links
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Related
Chinmi
Kaiseki
Omakase
Teppanyaki
Tokusanhin
Teriyaki
Umami
Customs and etiquette
Okinawan cuisine
Category
Ginger (Zingiber officinale )
Alimentary Varieties
Common (var. Roscoe)
Shōga (生姜) (var. rubens)
White Ginger (var. amarum)
Assam (var. assam)
China (var. china)
Rio de Janeiro (var. Rio)
Medicinal Varieties
Kampo
Shokyo
Kankyo
Ogawa Umare
Jamu
Red Ginger (var. rubra)
Malaysian ginger
Temulawak
Ayurveda
Mahaoushadha (designation)
Ginger in Ayurveda
TCM
Bu Zhong Yi Qi Wan
Xiao Yao Wan
Thai aromatherapy Burmese traditional medicine meik-thalin (Z. barbatum)
Foods
Bioactive constituents Health
Health effects
Aromatherapy
In Fresh ginger
Paradols
Gingerols
Zingibain (enzyme)
Oleoresins and derivatives:
Gingerdiols
Acetoxy gingerdiols
Diacetoxy gingerdiols
Processed
Azashogaol
Shogaols
Zingerone
Consumed parts
Rhizome (root)
Ginger leaf (canh khoai mỡ)
Preparation
Dehydration
Grating
Steeping
Boiling
Unrelated species Related species
Taxon identifiers
Zingiber mioga Amomum mioga
На других языках - [en] Myoga [es] Zingiber mioga El myōga (茗荷, ''myōga''?) o jengibre myoga (Zingiber mioga) es una planta herbácea caducifolia originaria de Japón que se cultiva por los capullos comestibles de sus flores y sus sabrosos brotes. Los capullos se cortan en tiras finas y se usan en la cocina japonesa como guarnición para la sopa de miso, el sunomono y platos tales como la berenjena asada.
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