A typical Japanese vegetable. The first thing that a Japanese person wants to eat after arriving home from abroad is myoga. Myoga is used as seasoning for soups.

Myoga is a long-term herb of ginger family. The type of myoga, which is above the surface of the ground, dries up in winter. But next year it appears again. Myoga likes shady and crude places, thickets, for example. There is myoga that blossom in summer (of small size). And there is another myoga, which blossoms in autumn (of bigger size).

Place of origin. Japan is considered as native land of myoga. But in China and India there are wild-growing myogas.

Separate parts of myoga. Leaf-bud with bract is called myoga's child. Sprouts of summer myoga appear in May and sprouts of autumn one appear in September. Special conditions are made for myoga's cultivation. Collection of myoga begins when its height is 50-60 cm.

Alfa-pimen is the aroma component of myoga, which raises appetite.

Ways of preparation. Finely cut myoga is used as seasoning. If the smell is too strong, you can lightly wash it. Sprouts of myoga are usually eaten in fresh way. You can also add some shavings of bonito with soy sauce. If you wash myoga in boiled water and put it in vinegar, it may have lightly red color.

If you want to buy a colored myoga, you need to select the firm one. Myoga is often used in family herbariums. In Japanese language there is a word that means "favor of gods". Phonetically it also sounds as "myoga".

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