Myoga
 | This article needs additional citations for verification. (August 2013) |
| Myōga | |
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| Zingiber mioga | |
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| Species: | Z. mioga
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| Binomial name | |
| Zingiber mioga | |
Myōga (茗荷) Japanese ginger or myoga ginger is the species Zingiber mioga in the Zingiberaceae family. It is an herbaceous, deciduous, perennial native to Japan and southern part of Korea. Only its edible flower buds and flavorful shoots are used in cooking.[1] 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, flower buds are skewered alternately with pieces of meat and then are pan-fried.
A traditional crop in Japan, myōga has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
As a woodland plant, myoga has specific shade requirements for its growth. It is frost-tolerant to 0F, -18C possibly colder.
Medicinal Properties
Some constituents of myoga are cytotoxic, others have shown promise for potentially anti-carcinogenic properties.[2]
References
- ^ Matsuhisa, Nobu and Mark Edwards. (2007). Nobu West, p. 252.
- ^ Ha Won Kim et al. "Suppressive Effects of Mioga Ginger and Ginger Constituents on Reactive Oxygen and Nitrogen Species Generation, and the Expression of Inducible Pro-Inflammatory Genes in Macrophages," Antioxidants & Redox Signaling. November/December 2005, 7(11-12): 1621-1629]; retrieved 2013-8-4.
External links
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