Lin, Yuan-Chien;Chao, Chien-Ti;Chang, Chih-Yi;Tseng, Yen-Hsueh
Zingiber mioga
Sign in to savethumb|Ginger leaves, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804) 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.
Species
Myoga Ginger
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassLiliopsida
- OrderZingiberales
- FamilyZingiberaceae
Common Name: Japanese ginger
via GBIF · Kew POWO
Museum specimens
- Specimen records
- 46
- With media
- 38
- Family
- Zingiberaceae
- Collections
- UCMP, MICH, US, CM, VT, MU
- Recorded in
- United States, Japan, China, Sri Lanka, Brasil, Cultivated, Chine, Japon
~2 min read
Encyclopedic overview
5 sectionsContents
- Cultivation
- Medicinal properties
- Gallery
- References
- External links
thumb|Ginger leaves, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804) 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.
==Cultivation== A traditional crop in Japan, myoga ginger has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
Excerpted from Wikipedia’s “Zingiber mioga” article, available under the CC BY-SA 4.0 licence.