Isn't it beautiful? This little gem of a bud is harvested as it peeks up from the soil in the summer/fall season. Typically sliced thin, myoga is used in Japanese Cuisine as a garnish. Personally, I enjoy it best as a delightfully refreshing summertime addition to Miso Soup.
Simply wash, slice thin and sprinkle over hot soup. The Myoga bud is from the ginger family. Compared to the ginger root that we are more accustomed to tasting, myoga is much milder in flavor.
