Pickled Myoga

September 29, 2009

Myoga Flower Bud

Myoga Flower Bud

Myoga is the attractive flower bud of Japanese ginger and it makes appearances in spring and fall. It is crisp and daintily gingered, and is often used as garnish for miso soup and sunomono salad. It also makes an exceptionally pretty, pink quick pickle. I found myoga at a Japanese food shop the other day, but I’m going to look for it at the farmer’s market this weekend.

Makes: 1 small, 200 ml jar

4 myoga, finely shredded

1/4 cup apple cider vinegar

1/4 cup rice wine vinegar

1/4 cup agave

pinch of salt

Place fine shreds of myoga in clean jar. In a small pot, bring vinegars and agave to a simmer. Pour over myoga and allow to cool. Cover and place in fridge for at least two hours. Now, enjoy – I think it’s most delicious.

Pretty Pink Quickle

Pretty Pink Quickle


3 Responses to “Pickled Myoga”

  1. katie huitson said

    or a pretty pinkle!!

  2. Jen said

    OH, we had this in Japan when we were there in November. We loved it, but we never really knew what it was. Thanks!

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