Japanese Ginger

Myoga Ginger

Commonly called Myoga Ginger or Japanese Ginger,  Zingiber mioga is grown for the flower buds and new shoots rather than the roots. This is the pink ginger that is used in Sushi and it is a delicacy that you can grow at home.

It is grown widely in China, Japan and South Korea, this is an easy plant to grow and it thrives in dappled shade with warmth and humidity. At the same time this is the most cold tolerant of all of the gingers.

The new shoots (flower buds) are harvested and used in a variety of Japanese dishes. The flower buds are picked when young and finely shredded to use in a range of dishes. Traditionally it is used as a medicinal plant. The roots themselves are inedible.

The young stems or shoots are also used. This is a summer to autumn flowering plant with orchid like yellow flowers appearing at the base of the plant. The flower buds are used as pickles as well as a garnish. The new shoots which appear in spring are used in a similar manner.

Myoga ginger is also used as a raw condiment, it is used in sushi, it can be pickled and is used in baking in some areas of Japan. It is fragrant, crunchy and used to clear the palate especially after fish dishes.

Try it in rice dishes, in salads as well as added to miso soup and tempura.

How to grow Myoga Ginger

Best grown in dappled shade, Myoga Ginger prefers a humus rich soil, moist yet well drained.

It can not withstand very wet soils especially in winter. Commercial crops are grown in Tasmania and Victoria.

This is a remarkably easy plant tomato grow in the garden or in containers.

• Best in a cool to warm temperate climate so around 50 to 77 °F (10 to 25 ℃) and it does not like frosts or freezes or dry soil.
• Prepare the soil well with lots of compost and leaf mold if you have it, a little aged cow manure as well.
• If you are growing Japanese Ginger from tubers, plant them at around 4 cm deep in a humus rich soil.
• Mulch each year to maintain a cool moist root run. Good mulching practice will lead to better flower shoot production.
• A little morning sun and afternoon shade is ideal.
• Once established, Japanese Ginger will form a dense clump and will need to be divided every few years. spring to early summer is the best time to dig and divide.

Flowering is in late summer to early autumn/fall depending on you climate zone

Very few insect or pest problems except for snails and slugs on the new shoots.

Harvesting and Uses For Japanese Ginger

The flowers themselves appear on individual shoots shooting from the rhizome. They are harvested before opening by cutting them away from the rhizome with a sharp knife.

The flower buds and shoots or Myoga ginger are used in sashimi and miso soup as well as spicy addition to garnish salads, with tofu, with noodle dishes. Often the flower buds are pickled to make Myoga Amazuzuke which is Sweet Pickled Ginger.

Try it in Tataki Kyuri (Smashed Cucumber Salad)

The flowers are Hana-myoga and shoots are Myoga-no-ko.

As for the roots, they are inedible.

Summary Information

• Botanical Name – Zingiber mioga
• Common Names – Myoga Ginger, Japanese Ginger, Sushi Ginger.
• Position – Morning sun Light afternoon shade.
• Soil – Humus rich, moist and well drained especially in winter. Dig in some well rotted cow manure and compost a few weeks before planting.
• Height – To around .6 m (2ft)
• Fertiliser – Use an organic seaweed fertiliser, top dress with some blood and bone in early spring.
• Container growing – Myoga Ginger will grow well in containers, choose a large container to allow the root system to spread.
• Frost tolerant – Very mild frosts only
• Drought tolerant  – No

Japanese Ginger or Myoga Ginger is available for sale from the following nurseries

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