Myōga (Japanese Ginger)
茗荷 (茗荷)
Por qué hacer sourcing en Japón
Kochi's >80% production share; unique to Japanese cuisine; floral / herbal profile distinct from common ginger.
Spec clave
Volatile oil with mioganal and citral; minimal pungency vs Z. officinale; characteristic floral profile.
Producto final típico
Sashimi accent, salad / pickle ingredient, fine-dining herbal accompaniment.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 5–25 kg fresh; 1–10 kg pickled
- Plazo típico
- 4–8 weeks (in season)
- Regiones de origen
- Kochi (~80%), Akita, Nara
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Summer (June – September)
- Estado regulatorio en Japón
- Food product; Kochi regional brand
- Nombre japonés
- 茗荷
- Romaji
- 茗荷
Sobre este ingrediente
Japanese ginger (Zingiber mioga), distinct from the more-cultivated common ginger (Z. officinale). Used not for the rhizome but for the unique flower-buds (myoga-no-ko) and shoots (myoga-take). Kochi (~80% of national production), Akita, and Nara are the principal commercial regions. Used as a sashimi accent, in salads, and as a fragrant spice — its character is more delicate and floral than common ginger. Distinct from existing herb / vegetable entries.
Estado regulatorio
| Japón | Food product; Kochi regional brand |
|---|---|
| Unión Europea | Food import; phytosanitary |
| Estados Unidos | GRAS; FDA Prior Notice; phytosanitary |
| China | GACC; phytosanitary |