Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Myoga Ginger


  • Please log in to reply
13 replies to this topic

#1 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,324 posts
  • Location:Philly Burbs

Posted 10 May 2011 - 06:37 PM

Im eating my way thru all the Cooking With Dog Youtube videos and I got most of the ingredients to
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
Wawa Sizzli FTW!

#2 gfweb

gfweb
  • participating member
  • 3,630 posts

Posted 10 May 2011 - 06:42 PM

I have to ask. Is cooking with dog the same as cooking with beef?

Sent from my Droid using Tapatalk

#3 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,324 posts
  • Location:Philly Burbs

Posted 10 May 2011 - 06:45 PM

Lol, noooo.

Its a video cooking series
Wawa Sizzli FTW!

#4 ojisan

ojisan
  • participating member
  • 371 posts
  • Location:Monterey Bay area, California

Posted 19 May 2011 - 04:36 PM

Watching the video, it took awhile before I realized that the voiceover guy was speaking in English.

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


#5 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 19 May 2011 - 04:49 PM

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.

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#6 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,324 posts
  • Location:Philly Burbs

Posted 19 May 2011 - 06:42 PM

TY Kris, I just used ginger. OMG It was delicious...
Wawa Sizzli FTW!

#7 Panaderia Canadiense

Panaderia Canadiense
  • participating member
  • 2,063 posts
  • Location:Ambato, Ecuador

Posted 20 May 2011 - 07:30 AM

Ojisan, Myoga is very easy to grow in pots if you can get ahold of a viable chunk of rhizome.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#8 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,324 posts
  • Location:Philly Burbs

Posted 29 February 2012 - 11:19 AM

Can I substitute these

http://i.imgur.com/EW6CV.jpg

Galangal Flowers?
Wawa Sizzli FTW!

#9 _john

_john
  • participating member
  • 564 posts
  • Location:Tennoji, Osaka, Japan

Posted 01 March 2012 - 01:21 AM

they look sort of similar. I wonder what they taste like.

#10 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,324 posts
  • Location:Philly Burbs

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?
Wawa Sizzli FTW!

#11 smallworld

smallworld
  • participating member
  • 720 posts
  • Location:Tokyo, Japan

Posted 22 March 2012 - 09:24 PM

Hmm, I don't think myoga is particularly musky, maybe it's a bit floral but it's more of a fresh green type flavour. Then again I'm not very good at describing tastes and I haven't had myoga in months (not really the season here).

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.
My eGullet foodblog: Spring in Tokyo
My regular blog: Blue Lotus

#12 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,324 posts
  • Location:Philly Burbs

Posted 23 March 2012 - 05:49 AM

Smallworld, I used it in Hiyajiru and I tasted NOTHING, it added nothing.

:(
Wawa Sizzli FTW!

#13 smallworld

smallworld
  • participating member
  • 720 posts
  • Location:Tokyo, Japan

Posted 04 April 2012 - 08:39 PM

Oh, that's too bad. But thanks to you we now know: frozen galangal flowers are not a good substitute for myoga.
My eGullet foodblog: Spring in Tokyo
My regular blog: Blue Lotus

#14 shinju

shinju
  • participating member
  • 198 posts
  • Location:Mountain View CA

Posted 04 May 2012 - 10:27 PM

In my neighborhood in California you can purchase myoga but it has to be in season for Japanese markets to carry it. I usually start seeing in mid summer to September. I grow myoga in my garden too but my harvest is usually around late August. If you can find Japanese market nearby (perhaps in NYC), I think you may be able to find it in summer months.