Myoga, myoga ginger or Japanese ginger (myōga (茗荷)) 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.

Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Z. mioga
Binomial name
Zingiber mioga
  • Amomum mioga Thunb.
  • Zingiber mijooka Siebold, spelling variation
  • Zingiber sjooka Siebold
  • Zingiber mioga var. variegatum Makino
  • Zingiber echuanense Y.K.Yang
Ginger leaves, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)


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 −16 °C (3 °F), 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

Some constituents of myoga are cytotoxic; others have shown promise for potentially anticarcinogenic properties.[5]


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