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Japanese ginger

Zingiber mioga  • 

It is an herbaceous, deciduous, perennial native to Japan, China, and the southern part of Korea.[1][2] Only its edible flower buds and flavorful shoots are used in cooking.[3] 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 ginger 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 0°F (-18°C), and possibly colder.

Medicinal properties

Some constituents of myoga are cytotoxic; others have shown promise for potentially anticarcinogenic properties.

Properties

Height
1 - 100 cm
Color
Sunlight
Full sun
Moisture
Moist but well-drained
Hardiness
Hardy