Vegetables

Myoga ginger

ミョウガ　みょうが　myoga

Also known asmyoga, myouga

At its best in Jul, Aug, Sep

Myoga ginger (myoga), Japanese vegetable — Myoga ginger (myoga) is at its best in Jul, Aug, Sep. It is in the market from Jun to Oct.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Myoga ginger: As a garnish — As a garnish

Chopped over chilled tofu or somen.

Myoga ginger: Pickled in sweet vinegar — Pickled in sweet vinegar

Turns a vivid pink.

Myoga ginger: Tempura — Tempura

Fried whole.

Myoga ginger: Miso soup — Miso soup

Added for its aroma.

How to choose

Plump and rounded with vivid colour, and tips not yet opening.

Storage

Sensitive to drying. Wrap in damp kitchen paper, seal and refrigerate.

Main areas

Good to know

The part eaten is the flower bud. Kochi produces most of the national crop.

Back to the calendar

At their best around the same time