About Myoga

Myoga is used as an accompaniment to soba noodles, tofu, udon noodles, etc. However, there is no need to look hard for it, as it is highly pungent and not often sold.

What kind of ingredients?

Myoga is also called Japanese ginger. It is mainly used as a condiment and is never eaten alone. It contains high levels of potassium, which is believed to be effective in improving blood flow and relieving swelling. It also contains aroma and pungency, and is often used in Japanese cuisine.

How is it cooked in Japan?

Since myoga has acridity, remove the it by soaking it in water. However, be careful not to soak it in water for a long time, as it will lose its aroma. Chop the myoga just before eating. Myouga is often used as a condiment for soba, udon and more.

Where is it sold?

Myoga is not widely eaten in Asia. It is sold at Japanese supermarkets in Thailand, Vietnam, and the U.S., but it seems to be a little cost-effective. It is not always necessary for all foods, so it may not be necessary to include it.


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