Myoga Japanese Ginger 日本茗荷

Description

ミョウガ

Myoga is a traditional Japanese vegetable produced for fresh market consumption.  Myoga appears in a number of dishes, mainly as a garnish, in Japan. It is great simply sliced and added to green leafy salads, on top of steamed rice, cold noodles, miso soup, sunomono with rice vinegar dressing, tempura ... you name it. Myoga has a zesty tang and aroma, and its breezy sensation is a bit similar to the effect of mint.

Myoga's taste and aroma are sharper than ginger's, and they are at their height when myoga is fresh and immediately after being cut or sliced. When preparing myoga raw for a dish, make sure to slice or cut it at the end, ideally immediately before serving, to enjoy its distinctive qualities. When used in cooking, you can still enjoy the taste and smell of myoga but on a milder level.

茗荷是日本料理中常見的食材，日本主婦們會用它來泡製漬物、做壽司、沙律……很多時我們看到茗荷都成了配菜，但其香氣、口感和營養價值絕對當得成主角，豆腐沙律上放上一把來調味，就是日本人的家常菜，配搭還有很多花款。

茗荷又被稱為日本薑，吃下去真有淡淡的薑味，但不辛辣，且口感爽脆。茗荷有豐富的鉀和鈣，還有鎂、鐵和錳等礦物質，以及維他命B和纖維。遇上感冒、流感，茗荷對喉嚨發炎和上呼吸道感染引起的聲音沙啞都有幫助，又是初期發燒的天然療癒食物。