Myoga ginger

Zingiber mioga

herb · flower

Pink flower buds of a ginger, sliced raw over cold tofu and noodles, with a fresh, zingy taste.

Origin

Japan

Season (United States)

July to September

Preparation

The buds are washed, cut in half, then into thin slices; they are also eaten as tempura, or marinated for a few minutes in vinegar.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

A Japanese legend says that eating too much of it makes you lose your memory.