Sushi - Sushi Ingredients
(Condiments) - Myoga
Myoga is in the same genus as shoga
(ginger) and they are believed to be imported into Japan
together over a thousand
years ago. The whole plant is edible, but the flower bud of the myoga
is commonly used as a conidment.The myoga has a weaker spice, but
stronger fragrance compared to the
shoga, and therefore the names meuka (older brother fragrance), was
the myoga, and seuka (younger sister fragrance) to the shoga. These
given names are archaic pronunciations in Japanese and they have
their present terms.
Myoga, has a very strong and crisp
fragrance. It also has a slight bitter taste to it. It is seldom used in sushi,
but can be matched with stronger flavored fish that have high oil content. They are used by thinly slicing them.
Myoga is a powerful antioxidant, and has
mild anti-bacterial properties.