Myoga
| Myoga | |
|---|---|
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| Zingiber mioga | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Monocots |
| (unranked): | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Zingiber |
| Species: | Z. mioga |
| Binomial name | |
| Zingiber mioga (Thunb.) Roscoe |
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Wikispecies has information related to: Myoga |
Myōga (茗荷) or myoga ginger (Zingiber mioga, Zingiberaceae) is an herbaceous, deciduous, perennial native to Japan and southern part of Korea that is grown for its edible flower buds and flavorful shoots. 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, flower buds are skewered alternately with pieces of meat and then are pan-fried.
A traditional crop in Japan, myoga has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
As a woodland plant, myoga has specific shade requirements for its growth. It is frost-tolerant to 0F, -18C possibly colder.
[edit] Medicinal Properties
While some constituents of myoga are cytotoxic, others have shown promise for potentially anti-carcinogenic properties. [1]
[edit] Cultural references
There is an old saying in Japan that eating too much myoga makes you forgetful or stupid.eating too much myoga makes you forgetful
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