Japanese ginger or myoga ginger (myōga(茗荷?)) is the species Zingiber mioga in the Zingiberaceae family. It is an herbaceous, deciduous, perennial native to Japan, China, and the southern part of Korea. Only its edible flower buds and flavorful shoots are used in cooking. Flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted eggplant. In Korean cuisine, flower buds are skewered alternately with pieces of meat and then are pan-fried.
A traditional crop in Japan, myoga ginger has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
As a woodland plant, myoga has specific shade requirements for its growth. It is frost-tolerant to 0°F (-18°C), and possibly colder.