Posted 10 May 2011 - 06:37 PM
make Hiyajiru except Myoga Ginger. Im a stickler for "first time authenticity" I must make the recipe the exact
way they make it in Japan the first time, so I know how its supposed to taste.
I do not believe Ive ever seen Myoga Ginger in any of my local Asian Mkts.
What does it taste like?
What is a near perfect substitution? I have access to Galengal...
Heres the video to the Hiyajiru
Thanks for all who answer
Posted 10 May 2011 - 06:42 PM
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Posted 10 May 2011 - 06:45 PM
Its a video cooking series
Posted 19 May 2011 - 04:36 PM
All I can tell you is that myoga is expensive. I wonder how difficult it would be to grow it in a pot.
Monterey Bay area
Posted 19 May 2011 - 04:49 PM
Kristin Wagner, aka "torakris"
Posted 19 May 2011 - 06:42 PM
Posted 01 March 2012 - 01:21 AM
Posted 02 March 2012 - 11:38 AM
There is no substitute for myoga, the closest approximation I would use would be to mix some chopped scallions with some grated ginger. Myoga is far from essential for this dish, there is no one way to make hiyajiru (cold miso soup served over rice). If you google pictures of it you'll see most recipes don't even include it. It does add a nice flavor if you have it but not necessary, I personally prefer the taste of shiso (perilla) in these kinds of soups.
Okay Kris I am over the cold and can smell the Galangal Flowers I bought, they smell of gardenia-ish musk is this kinda like what Myoga is like?
Is it floral?
Posted 22 March 2012 - 09:24 PM
I say go ahead and use it, as it's more of a garnish and garnishes can be changed. In the hiyajiru I'm sure there are people who leave out the myoga and/or add other garnishes. If you use the galangal flowers and like them, then it's all good.
The only problem would be that a big part of myoga's appeal is the crisp texture, which you might not get with the frozen galangal flowers. Do try them though and let us know.
Posted 23 March 2012 - 05:49 AM
Posted 04 May 2012 - 10:27 PM