Myoga (Japanese ginger buds)
Myoga (Japanese ginger buds) (Myoga: みょうが)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Kochi-ken, Nara-ken, Gunma-ken
Recommendation.
Myoga typically accompanies bonito sashimi. Natsu (summer) myoga is mixed with dipping sauce for thin somen noodles, a summer treat. Aki (autumn) myoga is harvested and eaten in the cooler season.