Food · Fermented foods
Myōga-take (Japanese Ginger Stalks)
みょうがたけ (Myōga-take)
Also known as: Myōga-take, Japanese ginger stalks, Zingiber mioga stems, 茗荷竹
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| Category | Food |
|---|---|
| Japanese labeling name | みょうがたけ |
| Common Japanese notations | みょうがたけ, 茗荷竹, ミョウガタケ |
| Origin | Young pale stalks of myoga plant (Zingiber mioga), grown in dark cultivation; small-volume specialty |
| Typical functions | Premium kaiseki spring ingredient, Sashimi accompaniment |
| Regulatory status in Japan | Standard agricultural product labeling. Niche specialty. Not a designated allergen. |
Myōga-take (みょうがたけ / 茗荷竹) is the young pale stalks of the myoga plant grown in dark cultivation, a niche premium specialty distinct from myoga flower buds.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh myogatake (specialty)
What it is
Pale young stalks of Zingiber mioga from dark cultivation.
Typical uses in Japanese products
Premium kaiseki ingredient.
Sashimi accompaniment.
Regulatory classification in Japan
Standard food labeling. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Example products
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — みょうがたけ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.