Myoga, or Japanese ginger, contains overtones of western ginger, though slightly less pungent. It has a highly distinctive taste with a zesty tang. This, added to its crunchy texture and refreshing feel on the palate makes it a firm favorite for use in a variety of dishes.
It is a deciduous herbaceous perennial native to Japan, China, and the southern part Korea. These 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.