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Myoga ginger
Botanical name: Zingiber mioga
Other names: Japanese ginger, Oshoga, Kintoki, Sanshu
This is a ginger plant that gets full use on the culinary front. In Japan, chefs use the Myoga ginger’s flowers and shoots as garnishes on some dishes. Japanese ginger has a zesty, spicy flavor and a strong aroma. This is usually that delicate yet powerful ginger you grab a slice of between pieces of sushi.
The cultivar “Dancing Crane” (Zingiber mioga “Dancing Crane”) is hardier than some of its Zingiber counterparts; it’s hardy enough to survive winters in USDA hardiness zones 5 to 10.
Characteristics:
- Grows best in partial shade
- Forms upright leaf stalks to 3 feet tall
- Thrives in rich, moist, soil (mulch can help retain moisture)
- Produces a spicy rhizome with thin outer skin and yellow flesh
Have you ever tried growing Myoga ginger? Are there any challenges you face growing Myoga ginger? Please tell us your best tips for growing Myoga ginger.
We’ve been growing Myoga for over 15 years when it came with a house. Dies back in winter but comes in strong in late spring. We pick in Aug. and Sept, Great in different salads, as a topping for fried dishes, and we love it pickled to enjoy all year around (sliced on tofu with a dab of soy sauce).