Japanese Myoga (Japanese Ginger) A true taste of the Japanese summer, Myoga (Japanese ginger) is prized for its refreshing aroma, delicate peppery flavor, and crisp texture. Unlike common ginger, the edible part of myoga is its young flower bud, making it a unique seasonal ingredient enjoyed throughout Japan. Just a small amount adds a bright, refreshing finish that enhances the natural flavor of seafood and other dishes without overpowering them. Myoga pairs especially well with sashimi, sushi, tofu, cold noodles, and grilled fish, and is also delicious pickled or served as tempura. Serving Suggestions Finely sliced with sashimi or sushi As a garnish for tofu or cold soba and somen Added to miso soup or salads Pickled in sweet vinegar or lightly battered as tempura Origin: Japan Storage: Keep refrigerated. Best enjoyed fresh. --------------------------------------------------------- 日本の夏を代表する香味野菜「茗荷（みょうが）」。 爽やかな香りとほのかな辛味、シャキシャキとした食感が特徴です。一般的な生姜とは異なり、食用となるのは花芽の部分。薬味として少量添えるだけで、料理に清涼感と奥行きを与えます。 刺身や冷奴、そうめん、味噌汁の薬味はもちろん、酢漬けや天ぷらにもおすすめ。特に脂ののった魚との相性は抜群で、魚本来の旨味を引き立てながら、後味をさっぱりと仕上げてくれます。 おすすめの食べ方 刺身・寿司の薬味に 冷奴やそうめんのトッピング 味噌汁や和え物に 甘酢漬け・天ぷら