Myōga (Japanese Ginger)
茗荷 (茗荷)
Pourquoi sourcer au Japon
Kochi's >80% production share; unique to Japanese cuisine; floral / herbal profile distinct from common ginger.
Spec clé
Volatile oil with mioganal and citral; minimal pungency vs Z. officinale; characteristic floral profile.
Produit fini typique
Sashimi accent, salad / pickle ingredient, fine-dining herbal accompaniment.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 5–25 kg fresh; 1–10 kg pickled
- Délai typique
- 4–8 weeks (in season)
- Régions d'origine
- Kochi (~80%), Akita, Nara
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Summer (June – September)
- Statut réglementaire au Japon
- Food product; Kochi regional brand
- Nom japonais
- 茗荷
- Romaji
- 茗荷
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; Kochi regional brand |
|---|---|
| Union européenne | Food import; phytosanitary |
| États-Unis | GRAS; FDA Prior Notice; phytosanitary |
| Chine | GACC; phytosanitary |