MYOGA GINGER - A Delicious Flower Used in Japanese Cooking - Amazing Plants

Amazing Plants: Myoga Ginger
Latin Name: Zingiber mioga
Location: Grown in Washington, Filmed in NYC
Interested in Growing this? Check out: wanderlustnursery.com
Get 10% off your order with code: WEIRDEXPLORER
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+ MUSIC:
"The curtain rises" "Nonstop" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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[@TomodachiTable]

Great video! In Japan, we also use Myoga in cold noodle dishes alongside shiso leaves.... I am craving some now!

[@HidingAllTheWay]

That's what "garnish" means.

[@rimiandshirsho8506]

Shiso

[@TomodachiTable]

@@rimiandshirsho8506 Shiso is also perfect!

[@aspiringbrick]

Myouga is fantastic, it's spectacular chopped up on tofu with a little bit of soy sauce and fish flakes. Absolutely pick some up if you ever see it in a Japanese market

[@WeirdExplorer]

Sounds great!

[@aspiringbrick]

It's great for "肉巻き" as well, wrapped up in paper thin beef, browned, and cooked up with a sweet yakiniku sauce. Or just made into tempura for all you vegetarians out there

[@MuscarV2]

Fish flakes on tofu is such a deeply stupid thing. Why add to an animal being killed so you can have some flakes of it on your otherwise vegan meal... I actually got mad when I read that.

[@aspiringbrick]

@@MuscarV2 because dashi from dried and shaved skipjack tuna is an integral part of traditional japanese food culture as a way of adding umami, and I'm not going to omit it from a recipe on the internet because I'm afraid some hypothetical vegan might get mad about it

[@morganluu2219]

@@MuscarV2 tofu isn't always just a replacement for meat to make a dish vegetarian or vegan. sometimes it's just part of a dish. maybe not everyone eats tofu like that but growing up with asian food, it's not a stupid idea to me at all.

[@robotempire]

Matt and Megan from Seattle, thank you

[@filipefmelo]

Man... Your videos make me hungry. Cooking up a Miso Soup at 17h30 because of you xD

[@MuscarV2]

So dinner time... How is that in any way at all a time to even think about commenting about? "huuh, I cook food at dinner time because I watched food video". Holy fucking deep level idiocy.

[@pepre7594]

@@MuscarV2 woah you really got them there, completely destroyed, wow. Great job!! Not everyone has dinner at 5:30, also, not everyone has a hot (or large) dinner, in Germany lunch is the main meal

[@beadevil-ldn1969]

Hi from London/UK Had some roots in the garden for years, split and regrow this spring to my surprise to see dozens of flowers this week. I shred it and use as salad and also wrap whole with bacon and cook in the oven.

[@cliffordhelms4765]

I love your videos because it introduces me to knew fruits and I've been obsessed with looking for a paw paw tree for a while now

[@robertdrake9991]

Aqua chigger show cases a few spots to find paw paw on his channle I do know Kentucky has alot of paw paw trees

[@Blarrgensnorf]

Do they grow in your area? It’s best to find them in the shade near water (like lakes and rivers/creeks. That’s where I found quite a few).

[@MuscarV2]

New* How the hell do you get that wrong? Seriously.

[@cliffordhelms4765]

@@MuscarV2 im on phone and when i type i usually type without thinking and press the recommended text but you clearly knew what i meant

[@Dockhead]

@@MuscarV2 being mad at others isnt going to fix your issues. otherwise why come here to ask silly questions on why people like fish flakes? understand my point? bless you.

[@kattkatt744]

Wow, he is right about that not being the way miso soup is traditionally made. Any japanese grandma would spontaneously combust if they saw this live! Good there isn't any around XD

[@L1ttlef0ot]

Loved this vid. I hope I can try that variety of ginger some day, I love Japanese cuisine. But, be careful about boiling miso when using it for soup!! A lot of the flavor goes away when it’s brought to a full boil, so only add it near the end of cooking and bring it up to ALMOST a simmer before you turn the heat off. Then the most umami is left in the soup.

[@let_uslunch8884]

One of my favorite shrimp dishes is when I sear the shrimp coated in miso paste in butter lol.

[@L1ttlef0ot]

@@let_uslunch8884 right I mean of course you can cook with it, I do too, I was referring specifically to soup

[@let_uslunch8884]

@@L1ttlef0ot oh yeah soup is not the same. You lose the aspergillus orzae too but it tastes darn good. The miso marinade I make tastes good on a box lol no lie.

[@troyesivan4416]

@@let_uslunch8884 What do you use in the marinade, is there anything besides miso? Sounds tasty and I'd love to try it ^^

[@servinghealthy]

I think your channel is great, and I always look forward to new videos! I thought I would give you a tip on miso soup from my Nutritionist/Professional Chef standpoint. Since miso is fermented soy beans, it contains live beneficial bacteria that are very good for you. Boiling miso will kill the beneficial bacteria and dull the some of the subtle flavors. To get the most flavor and nutritional benefit, it is best to thin out your miso in water or a little additional broth and add it to the soup only after the soup has been removed from the heat. Keep up the great work!

[@WeirdExplorer]

great tip, thank you

[@JTMusicbox]

I’m always fascinated with edible flowers. This was an interesting one to learn about. I’m also surprised how quickly you sent the two shirts I ordered! Thank you! They arrived with plenty of time to spare in order to horrify people with durian anatomy for Halloween!

[@AuntyM66]

Jared I learned a lot today about ginger.

[@professorm4171]

Add dashi to your miso stock. Makes it even better. Just add kobu & shitake if you can have fish (bonito) in the dashi.

[@chio486]

I'm Japanese. Miso soup needs some kind of dashi broth so it won't taste like just salty fermented bean paste water. You need either konbu seaweed or bonito dashi. You can get instant dashi powder at Asian grocery stores.

[@elenidemos]

Australia's native ginger is a mild version of standard ginger, but they have purple berries that are great as a garnish or can be used in their own ways for cooking. Kind of a gingery berry flavour, sweet with a little vegetal flavour. Quite nice.

[@sandycoble8749]

Love the fact that you have a very loved kitchen. It’s important to be authentic and not so showy like most channels.

[@hilotakenaka]

Hey man! A while ago, you tasted the Tasmanian Pepperberry as well as another Tasmanian fruit There are plenty more down here, but they’re a little rarer. If you ever want to hunt for them, our borders are open ;)

[@seiyuokamihimura5082]

Myoga! Dope!

[@kistina0101]

I think thats the same as what we have in Malaysia, we call it bunga kantan. We include it in many local dishes such as in 'sambal', 'ulam' (traditional salad) and others.

[@kattkatt744]

Same family, Zingiberaceae, but not same genus. Bunga kantan has the scientific name Etlingera elatior and myoga has the scientific name Zingiber mioga. But I they are similar enought to be used in some of the same ways.

[@now_comments]

外国人がミョウガ食べるとオニオンに例えるんだね。興味深かったです😊ラーメンに入れたこと無かったけど機会があれば作ってみたいな😃

[@StuffandThings_]

Myoga is enticing for us in colder climates! I've considered growing this before, might have to give it a try. I thought that only using the flowers would be limiting, but these sound neat.

[@mrminer071166]

Myō is one syllable. Myō-ga.

[@naoko07happy]

Hi, Thank you for your introducing japanese Myoga. Usually it is said that it is better not to boil miso soup that much enough to lot of bubbles coming up to avoid spoiling flavor of miso.. if you want to heat enough those ingredients you boil it just with dashi or seasonings water than add miso past afterward 😊

[@markiangooley]

The opening music from Kevin MacLeod is channeling “Jupiter” from Holst’s suite The Planets...

[@RunEscaqe3]

I literally just had myoga and tuna sashimi for dinner just now.

[@sundialarmy911porvidawey4]

Woweewow,I didn't know cardamom was in the sane family &never knew about the different parts.I like ginger alot.All versions of ginger,I have tried,I like.

[@michaellee6168]

Good one this episode.

[@SayHelloToOblivion]

I had ordered myoga roots a few years ago from an Amazon seller from Japan. Planted it but it never grew. I cook a lot of Japanese dishes and wanted to grow this ginger. I will give wanderlust nursery a try! Thanks for this video!

[@TomsBackyardWorkshop]

Textured vegetable protein clumps sounds like a sad bachelor's chow.

[@DJarry394]

Thanks for the info. I came across this in a local Japanese market. I am crazy about ginger, scallions, horseradish, cardamom…

[@hectordeus3134]

U should try the maguey flowers, I think u have to cook em tho

[@colleenuchiyama4916]

To me, it is fibrous. I like to use it in salads. It’s especially good with watermelon and green shiso.

[@md.mohsinmia2678]

Good

[@karaokedogs2618]

What Japanese normally eat is the aromatic and crunchy myōga bud, before they turn into flowers (during early fall, at least in the Kantō region). Searching the web for "myōga flower" should return photographs. Although the myōga plant isn't an unusual sight in Japan, outside of stores many people have not seen the bud and/or flower, because these grow quite close to the ground, and tend to be concealed by the rest of the plant. Although the height of the plant normally doesn't exceed four feet or so, and the above-ground portions of the myōga plant wither and drop away when winter arrives, the root network continues to spread underground, with the result that when spring comes, new myōga shoots may sprout up at quite some distance from the parent plant, thereby expanding the size of the myōga patch. Some prefectures in the Tōhoku region eat the spring shoots (myōga také) when they are still young and tender. Growing myōga require little effort other than watering, and doing so is eminently rewarding.

[@begrateful6153]

I need this calming KZbin channel during these crazy times ... elections & the pandemic! Ahhhh

[@user-dk4eo9nk1g]

Nice❤

[@asmronly44]

Your videos are so informative- thank you for what you are doing 👍👍

[@nytrodioxide]

Now I'm hungry for miso soup

[@coryart]

Since you do root spices like ginger shouldn't real Wasabi be one on the list?

[@almosthuman4457]

I want to taste it

[@nonservitium]

I hope you realize just how important you are...for reals

[@hassangroof]

Truuuuee

[@rlsingle00]

Wonderful video.

[@mysterious7215]

Like always delicious video

[@frenchcookerysnob8251]

Hey Jaredo, do you plan on going to Australia ? I discovered that there are so many mysterious bush fruits I wonder how they taste like.

[@griffinc3263]

He tried earlier this year, but COVID happened.

[@thuggie1]

looks like it would make a great garnish

[@TheWeirdestOfBugs]

Great video as usual!

[@porp109]

Ok so you know that trick where you pour oil into an orange peel and it burns like a candle? What other fruit can do that?

[@zakiakram2648]

you should try " jamun ( Syzygium cumini ) " , it is available in Asia in Pakistan & Indian region , it is ripen in monsoon season i.e. July - August. , NOTE : the harvest after rain is the best to try .

[@Ana-ko9px]

Yay new video!

[@karmasrevenge1995]

Great vid, you make awesome vids

[@nakrul987]

wait! you forgot to show your cat's reaction to the ginger!!!!!!!

[@DJarry394]

Awww. Weird????

[@alvinoreo2517]

AAAAA FLOWERS

[@ellorapachaua7822]

In northeast India karbianglong we call it philadung we make curry with it 😊😊it taste great we eat it raw to or just fry it with some potatoes

[@enoch3077]

When making miso soup, you should also put dashi in the soup as the base, it will level up your miso soup

[@andrewwinson5866]

I went through your videos, and I’m kind of surprised you haven’t looked at medlars! They’re available in winter (because you have to let them blet fully before eating), available in the US (though a little tricky to find, because Americans aren’t as interested in fruit you have to let borderline rot to eat 😅). I’ve never had them myself, but I’m led to believe they taste kind of like a spiced applesauce.

[@osiristhefallen8554]

Interesting video, love this channel

[@Animaniafreak]

Interesting, I was expecting this ginger flower would have similar flavour to the old regular ginger root, who knew it actually tasted like scallion?

[@williamcozart9166]

Hey Weird Fruit guy, you should do an episode where you try some 'weird' kind of mushrooms. While not plants, mushrooms are sort of fruits, of the fungus. They contain spores like fruits contain seeds, so... Shaggy mane/incap are really delicious, they might be out of season by now though. chicken of the woods is really good too. I am not all that into strong mushroom flavor, but the two I mentioned don't have that, they are more like a meat substitute, the chicken of the woods was... like chicken... from the woods. Giant puffballs are good too, still have one that was bigger than a basketball in my yard, now it's all collapsed and rotten and sporulated.

[@oatiko3065]

Try making that into hot tea! I make ginger tea by boiling fresh ginger slices. I like it spicy so I use a ton of ginger slices.

[@YoMamaRice]

Vegetable clumps!!! What are you doing?

[@harisongriffin]

I have some rare fruit I would like to send you would that be ok

[@mandab.3180]

cool 😎

[@XoroksComment]

The plant is also quite hardy for a ginger, at least zone 7. Edibleacres on KZbin is located in zone 6 or 5 and they're growing it. They said they'll put a video on their growing instructions out soon.

[@MUtley-rf8vg]

This ginger is featured in my family crest on the Japanese side of my family. Apparently there was some wisdom about how eating too much of this ginger can make you dumb. Be careful.

[@atsukorichards1675]

Wow, on your crest? Wonderful! By the way, the superstition about Myoga (茗荷) you mentioned is a little bit different. People believe that eating too much Myoga makes one forgetful, not dumb.

[@MUtley-rf8vg]

@@atsukorichards1675 Thanks for clarifying that, Atsuko! My Japanese ancestors crossed the pond over a century ago so the rumors likely warped a bit over that time.

[@MrZilgen]

you post a lot wow

[@gabrielantonio2749]

Ola me chamo gabriel sou do brasil. É possivel propagar myoga através dos botões florais? (essa parte que é consumido)

[@CATASTEROID934]

After discovering a small jar of Yew jam a couple of years ago I discovered that the fleshy red Aril of the Yew tree is edible and is the only part of the tree that isn't toxic, the seed contained within however is toxic but they can be removed by straining the pulped flesh or by carefully removing them from the flesh before eating raw, personally I've found that they have an interesting if somewhat snotty texture and a flavour I really can't compare to anything else.

[@thousand6641]

man i love noodles :D

[@hectordeus3134]

zapote negro, pepino kat, choch,bonete, zapotec amarillo.

[@hectordeus3134]

Also try the berry called garambullo , it's bomb!

[@marthanewsome6375]

I would have cut it up fresh and add it to a salad.

[@evilqueen13]

Scooby snack soup?

[@icyluckboi2274]

well happy halloween

[@tuhunerd]

I only know about myoga ginger from touhou lol

[@caseyratigan7260]

Don't boil miso soup!!

[@konala9380]

But you boil miso soup to eat it

[@jinglebunnie8367]

did you change ur name bubba!? could’ve sworn it was weird fruit explorer.. I’ve gotta make sure quarantine isn’t making lose it! >|||

[@WeirdExplorer]

Friday videos are a grab bag :)

[@mariacristinapenny2696]

Hi where can I buy here in US?can you recommend?

[@beccareul]

How do you think this would taste in a salad?

[@atkpirate7831]

Clean that cook top man.

[@dataquester]

Brotha you make some good videos have you earned your PhD yet?

[@Kati_k_kuriosz]

Is red ginger edible

[@wendigo93]

fun fact :banana is in the ginger family

[@orangejoos6288]

i like fruit C:

[@DaddyBlueJay3207]

Your fingers are purple :)

[@GolosinasArgentinas]

I would like to try it on pizza...

[@talvr1924]

No I didn't search the pickled myouga Fumi chan made in Tsubaki Chou Lonely Planet. Swear. 😅

[@Fraxxxi]

"textured vegetable protein clumps" look, I know you're not *wrong* to use those words in that order, but that is just *wrong*... ^^

[@thousand6641]

thats what its called... ^_^;

[@SilvaDreams]

Also known as Tofu

[@benjaminwilkin2960]

What spices are put with miso normally?

[@kattkatt744]

What toppings or spices you use with miso soup usually depends on which main filling you use. So if you use tofu it is common to use sliced scallions. Clams can be both with and without sanshou (a japanses type of pepper similar to sichuan pepper). For a more untraditional take, you can use asparagus and black pepper. The most intriguing I have found is a recipes with mushrooms topped with sliced yuzu rind.

[@benjaminwilkin2960]

@@kattkatt744 thanks

[@atsukorichards1675]

I like a pinch of red pepper for mine. But for Miso soup (みそ汁), the ingredients are more important.

[@howmanyletterscanfit]

i love you ryan

[@let_uslunch8884]

😂😂😂 you definitely can't enjoy your lunch while trying to consume and film it. This I know. Salads turn to soup.

[@_vicary]

All good and savoury until the noodle, my bad on expecting a proper meso soup when you say it.

[@ThisNameIspic]

pog

[@ScoriacTears]

Great video as usual Jared, shame your neighbours had to invite themselves to the audio stream again though, annoying sods.

[@PaigeDWinter]

Here in Florida, I'm growing one called Indian Head Ginger, which I think is originally from Hawaii? Anyway, It gets these pinecone shaped, red flowers on top, Those flowers sprout shrimp-shaped smaller flowers out of them... I haven't eaten the pinecone-shaped flowers themselves, but I have plucked the shrimp-shaped ones that sprout from them, and those taste like a mix between young, sweet lettuce and raspberries. I do not think this particular ginger has edible roots, however.

[@KingDiamondBones]

Surströmming

[@kalebbaum2572]

Wow I was fast

[@WeirdExplorer]

⭐

[@stanervin6108]

🏆

[@stanervin6108]

@@WeirdExplorer Has your palate been blessed with ramps? It's a wild, very oniony green found along the edges of freshwater streams in the South in the spring.

[@_MSD75_]

coming round to clean your stove and kettle to ease my ocd.

[@MuscarV2]

You don't have ocd, unless it's been said by a doctor and is heavily effecting you every day to a point of suffering. You wouldn't say "I am physically deformed and handicapped" because your knee hurts sometimes. Saying you have ocd like that is something 12 year olds did over a decade ago. Most of the world has stopped saying that because it became common knowledge how bad real ocd is and using it like that is both highly disrespectful and seriously idiotic. Anyone with actual ocd would never write a comment like yours. You're a shitty person that has somehow missed the obvious logic of not using that like a "fun thing". You're astoundingly stupid and ignorant as fuck. Never use that word again.

[@FUDKOPOP]

It's not from ginger at all it's a completely diffrent plant

[@tadgmcloughlin6061]

DONT EVER BOIL MISO (you destroy its probiotic goodness) AND you are correct this is NOT a cooking channel!

[@Thejimbodowntown]

Love you and your Chanel, not a fan of TVP 😂 stay cool👍

[@jimmyshrimbe9361]

Again with the knife. Just look up some quick knife using guides, man. It's super easy.