Myoga

Myōga
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species:
Z. mioga
Binomial name
Zingiber mioga
Synonyms[1]
  • Amomum mioga Thunb.
  • Zingiber mijooka Siebold, spelling variation
  • Zingiber sjooka Siebold
  • Zingiber mioga var. variegatum Makino
  • Zingiber echuanense Y.K.Yang
Ginger leaves, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)

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]