Myoga (Japanese Ginger)

Myoga (Japanese Ginger) is a perennial. This is this plant's second year and it is quite productive. When it dies back in the fall I will remove all the dried stocks and cover the top soil with fertilizer to prepare it for next year.

Flower buds grow from a root near the base of the plant. For the best flavor and texture, pick them before they flower.

Myoga is generally sliced thinly and used in a verity of Asian cuisines, such as toppings for Tofu. Miso soup and Somen noodles.