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myoga
Myoga, myoga ginger or Japanese ginger () is the species ''Zingiber mioga'' in the Zingiberaceae family. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea.〔(Kew World Checklist of Selected Plant Families )〕〔(Flora of China v 24 p 332, 蘘荷 rang he, ''Zingiber mioga'' (Thunberg) Roscoe, Trans. Linn. Soc. London, Bot. 8: 348. 1807. )〕〔Cole TCH, Nürnberger S ("Zingiber mioga and its Cultivars," ) ''The Plantsman. Royal Horticultural Society.'' December 2014, 4: 226-229.〕 Only its edible flower buds and flavorful shoots are used in cooking.〔Matsuhisa, Nobu and Mark Edwards. (2007). (''Nobu West,'' p. 252 ).〕 The 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, the flower buds are skewered alternately with pieces of meat and then are pan-fried.
==Cultivation==
A traditional crop in Japan, myoga ginger 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 , and possibly colder.〔
Three variegated cultivars are known: 'Dancing Crane', 'Silver Arrow' and 'White Feather'. They are less cold-hardy than unvariegated plants.〔
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