Myoga and Cucumber Onigiri

Myoga ginger flower buds have a strong fragrance and a slightly bitter flavour. This seasonal ingredient is available only in the summer in Japan. Myoga can be eaten raw, pickled and cooked. It is especially delicious when added to miso soup or layered on top of bean curd. This myoga and cucumber onigiri is a light and refreshing snack, great for enjoying on a hot day.