The pink, tightly-furled flower bud of a Japanese ginger relative, eaten as a fragrant summer condiment rather than for heat. Crisp and refreshing, it has a clean, aromatic, faintly gingery sharpness with a cooling bitterness, and its blush-pink colour brightens a plate. It is shredded fine over chilled tofu, somen and sashimi, and lightly pickled to lift summer dishes.
Where it comes from
The aromatic flower bud of Japanese ginger (myoga), a summer condiment of Japanese cooking.
In the kitchen
Shredded fine over chilled tofu, somen and sashimi, or lightly pickled.
Nutrition (per 100g)
~12kcalCal
~1.0gProtein
~0.0gFat
~2.0gCarbs
~1.0gFiber
AI-estimated; model and run unavailable.
