| Myōga | |
|---|---|
(Zingiber_mioga)-%25E8%258A%25B1_(5852495693).jpg) | |
Scientific 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] | |
| |
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Myoga (茗荷,myōga; alsomyoga ginger) orJapanese ginger is the speciesZingiber mioga in the familyZingiberaceae. It is a deciduous herbaceousperennial native toJapan,China, and the southern part ofKorea.[1][2][3] Only its edible flower buds and flavorful shoots are used in cooking.[4] The flower buds are finely shredded and used inJapanese cuisine as a garnish formiso soup,sunomono, and dishes such as roasted eggplant. InKorean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried.[citation needed]
A traditional crop in Japan, myoga ginger has been introduced to cultivation inAustralia andNew Zealand for export to the Japanese market.[3]
As a woodland plant, myoga has specific shade requirements for its growth. It is frost-tolerant to −16 °C (3 °F), and possibly colder.[3]
Threevariegatedcultivars are known: 'Dancing Crane', 'Silver Arrow' and 'White Feather'. They are less cold-hardy than unvariegated plants.[3]
Myoga has shown promise for potentiallyanticarcinogenic properties.[5]
Data related toZingiber mioga at Wikispecies
Media related toZingiber mioga at Wikimedia Commons| Shushoku |
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