Myoga
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Script error: No such module "Nihongo". or Japanese ginger is the species Zingiber mioga in the family Zingiberaceae. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea.[1][2][3] Only its edible flower buds and flavorful shoots are used in cooking.[4] 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.Script error: No such module "Unsubst".
Cultivation
A traditional crop in Japan, myoga ginger has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.[3]
As a woodland plant, myoga has specific shade requirements for its growth. It is frost-tolerant to Script error: No such module "convert"., and possibly colder.[3]
Three variegated cultivars are known: 'Dancing Crane', 'Silver Arrow' and 'White Feather'. They are less cold-hardy than unvariegated plants.[3]
Medicinal properties
Myoga has shown promise for potentially anticarcinogenic properties.[5]
Gallery
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Plants
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Fruits with red interiors and black seeds with a whitish aril
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Buds prepared for sale
References
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- ↑ 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.
- ↑ a b c d Cole TCH, Nürnberger S "Zingiber mioga and its Cultivars," The Plantsman. Royal Horticultural Society. December 2014, 4: 226-229.
- ↑ 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.
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External links
Template:Japanese food and drink Template:Ginger Plant Template:Herbs & spices Template:Taxonbar