Zingiber mioga
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.
Species
Myoga Ginger
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassLiliopsida
- OrderZingiberales
- FamilyZingiberaceae
Native toChina South-Central, China Southeast, Japan, Nansei-shoto, Taiwan, Vietnam
Observations118
Common Name: Japanese ginger
via GBIF · Kew POWO
~2 min read
Article
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.