Myoga (Japanese condiments)

Another wonderful mild Japanese condiment is myoga (zingiber mioga). Although also called "Japanese ginger," we will use the more correct name "myoga."

Myoga is the small young bud of a mountain plant, a member of the ginger family.

Myoga - From Wikipedia (Nesnad - Own work, GFDL License)] 

In contrast to ginger, only the buds and stem are used. Myoga has a delicate fragrance and is not hot like ginger.

Myoga originated in Japan and tropical Asia; in its wild form, it occurs in Japan from Okinawa to Hokkaido. Today, myoga is cultivated; by far the highest production of myoga is in Kochi Prefecture. Myoga is available throughout the year thanks to hothouse production. The best season used to be summer and early autumn.

Myoga is already mentioned in 10th century records such as the Engishiki.

The buds are thinly sliced and used as a garnish in soups (miso soup for example), sunomono and sashimi. Buds and stems can also be made into vinegar pickles.