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GlorifiedRice

Myoga Ginger

14 posts in this topic

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!

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

Sent from my Droid using Tapatalk

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Lol, noooo.

Its a video cooking series


Wawa Sizzli FTW!

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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

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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.


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

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TY Kris, I just used ginger. OMG It was delicious...


Wawa Sizzli FTW!

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

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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!

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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

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

:(


Wawa Sizzli FTW!

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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

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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.

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