Myoga ginger flower bud

Myoga ginger flower buds originally came from East Asia and are now cultivated throughout Japan. It is easy to grow at home as well. There are two types of myoga, one is flower bud myoga (hana myoga) and the other is young stem myoga (myogadake). The best season to obtain myoga ginger flower bud is between July and October. The myoga flower bud boasts an attractive pink and white appearance with a distinctive aroma and a bitter flavour. It can be eaten raw, pickled or cooked. To store myoga flower buds, wrap with kitchen towels, then place in a plastic bag in the refrigerator.