My sister has a giant myoga plant that is thriving in a shady spot by her chicken
What a dream to have too much myoga on your hands! I have always loved the zing of myoga. Reminiscent of ginger but refreshing in its own way, myoga can be eaten when the buds are a pinkish green and measure about two to three inches.
Myoga can be eaten raw or cooked. My first recipe for myoga is VERY easy. It's a classic hiyayakko (cold tofu) with fresh myoga. The ideal type of tofu to pair with myoga is soft tofu. And instead of plain soy sauce, a little bit of added sweetness (mirin) brings out the subtle flavors of the myoga.
1/2 block of tofu
1 tbsp shoyu
1 tbsp mirin
1. Cut tofu for two servings
2. Slice myoga in halves, then cut very thin and top on tofu.
3. Combine shoyu and mirin. I used some apple tamari from Aomori instead of shoyu.
4. Drizzle over tofu and myoga.
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