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Ever Heard of Japanese Ginger?

Look. Do you know what this is? This old man is harvesting Japanese ginger, or Myoga. It's a perennial herb native to Japan, China, and Korea. But here's the twist—only the flower buds and shoots are used in cooking.

After gathering the buds, he rinses them in clean water. Then, with skilled hands, he shreds them thinly. Myoga has long been cherished in Japan, not just for its delicate flavor, but for its versatility in the kitchen. Although it’s mainly popular in Japan, it’s also consumed in parts of China, often as a key ingredient in herbal medicine.

Myoga may remind you of ginger, but it’s milder, with a subtle zesty tang. Its crisp texture and refreshing flavor make it perfect for a variety of dishes. And its vibrant pink hue? That’s a bonus—it adds a splash of color to any meal.

Curious to try?

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