Myoga Ginger

Myoga (茗荷, myōga; also myoga ginger) or Japanese ginger 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. Only its edible flower buds and flavorful shoots are used in cooking. 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.

From Wikipedia, under CC BY-SA 4.0.

Is it poisonous?

We have no record of Myoga Ginger being toxic, poisonous or venomous. That is not proof that it is safe. Never eat, touch or handle a wild plant, mushroom or animal on the strength of an identification; ask someone qualified.

Easily confused with

• Zingiber officinale
• Zingiber kawagoei
• Elettaria cardamomum

Classification

Kingdom

Plantae

Phylum

Tracheophyta

Class

Liliopsida

Order

Zingiberales

Family

Zingiberaceae

Genus

Zingiber

Species

Zingiber mioga

More species