Posted on September 25, 2017 by jason toner No comments
In Kochi myoga is used in a dish of bonito tataki and around the country it’s used in different, sometimes overlapping ways. It’s a summer bud in season June/July so that’s were the cues for its uses lie perhaps finely sliced and sprinkled over somen noodles or even pickled. It’s dynamic, bright herbaceous tang also does wonders for Japanese curry, soba noodles and is a perfect partner for the western palate with tomatoes, especially tomato soup. This flower bud from the ginger plant is available year round and all looks and tastes the same. The irregular shaped myoga pictured is from a farm down in Miura and has a nuance of bright flavors the supermarket imposter cannot match. It’s also fairly easy to grow in your garden/planter as it requires almost no attention.