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]}

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 (Thunb.) Roscoe
Synonyms[1]
Amomum mioga Thunb. Zingiber mijooka Siebold, spelling variation Zingiber sjooka Siebold Zingiber mioga var. variegatum Makino Zingiber echuanense Y.K.Yang

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

• 
  Plants
• 
  Fruits with red interiors and black seeds with a whitish aril
• 
  Buds prepared for sale

References

External links

• "Myoga" at 4seasonseeds.com.au
• Data related to Zingiber mioga at Wikispecies
• Media related to Zingiber mioga at Wikimedia Commons

На других языках

[es] Zingiber mioga