Myoga

Myoga , scientific name : Zingiber mioga , is a perennial vegetable native to Eastern Asia, and is of the department Zingiberaceae , of the Zingiber genus. Different routes surrounded by bracts (fake stem) leaves from the rhizomes look like stems and red flowers. Similar to Ginger (ginger, scientific name:Zingiber officinale) leaves, flowers pale yellow. Strongly pungent Ginger is ginger and myoga is kind of siblings in the same Department of congeneric plants, heating and also fly the taste. On the other hand, myoga, naturally, taste weak and also heat fragrance will fly. Zingiber mioga in red are sold at supermarkets are collected before flower (flower piece) came from this rhizomes and flower buds. Therefore myoga is also called as as languas (myoga flowers). Myoga, and onion as well as divided into the many layers, but each piece is. Dead flowers and day flower, so during the day and next day flower. Myoga flowers is not used as a vegetable. Softened the Spears out of rhizomes and other things are eaten and mjogatake said. Prized Tang on spicy soba noodles and cold tofu, cloth tempura, miso rice bran, sweet and sour pickled, eaten with miso soup, sunomono, unglazed. Main locality is Kochi.

Generic name: Myoga , scientific name:Zingiber mioga, aka:myoga flowers, Japanese ginger, Origin: East Asia, China, distribution: Japan's Honshu-Kyushu from Okinawa, the environment: mountain, height: 50-100 cm, Monoecious, leaf shape: lanceolate-broad lanceolate, phyllotaxis: 2 column alternate, flowering period: July-August, flower color: pale yellow, Spike length: 5-7 cm, petal count: 3, harvest in July, Season: autumn, spring, mjougatake, bract color: purplish-red, fruit type: capsule and ripens fruit, fruit shape: spherical, remarks: look on the fake stem.

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