myoga

Simple, fragrant, and flavorful, this Myoga Shiso Rice (Maze Gohan) goes so well with any Asian main dishes. It&#039;s made with only 6 ingredients! 

Myoga Shiso Rice

myoga ((14 g))

Shiso leaves (Ooba)

servings rice

soy sauce

tsp sesame oil (roasted)

Tbsp toasted white sesame seeds

Gather all the ingredients.

Cut off and discard the ends of myoga and cut them into thin slices.

Cut the shiso leaves into julienned strips and separate them.

Place 2 servings of steamed rice in a large bowl/baking sheet/sushi oke (hangiri).

Drizzle soy sauce and sesame oil over the rice.

Add myoga and shiso leaves. Mix all together.

Sprinkle sesame seeds on top and serve!

Tomato Myoga Salad dressed with a simple vinaigrette made of sesame oil, rice vinegar, soy sauce, and toasted sesame seeds. This fast and refreshing salad is an ode to Japanese summer. 

Tomato Myoga Salad

tomatoes ((500 g, 17.6 oz))

Myoga ginger

Tbsp sesame oil (roasted)

tsp rice vinegar

sugar

tsp toasted white sesame seeds

Cut the tomatoes into wedges and cut each wedge into 2-3 pieces (depending on the size of the tomato).

Remove the stem end of myoga ginger and slice it diagonally into thin pieces. If you are using regular ginger, cut the 2 thin slices into julienned strips and soak in water for 5 minutes. This will help remove a strong gingery taste.

Put the tomatoes and myoga in a medium bowl. Add 1 Tbsp sesame oil, 1 tsp rice vinegar, 1 tsp soy sauce, and ½ tsp sugar.

Add 1 tsp sesame seeds and toss all together to coat with the dressing. It is more refreshing when it’s chilled for at least 15-30 minutes before serving.

Serve the tomato salad individually or in a large serving bowl. Enjoy!

This Myoga Yukari Rice (Mazegohan) is a mixed rice dish made with Japanese ginger and dried red shiso seasoning. It is tangy, aromatic, and so beautiful to look at. Serve it as part of your summer meal.

Myoga Yukari Rice (Mazegohan)

myoga ginger

bowls rice

tsp yukari rice seasoning

Discard the bottom ends of myoga ginger. Thinly slice the myoga diagonally.

Run a large bowl (here I used sushi oke, but you can also use a baking sheet) under cold water to make it wet, so the rice won&#39;t stick. Add the freshly cooked rice and yukari rice seasoning to the bowl and mix them all together.

Add white sesame seeds and thinly sliced myoga ginger.

Gently mix together with a rice paddle (scooper) in a cutting motion so that the rice doesn&#39;t get mushy. Serve into rice bowls and enjoy!

You can keep any leftover rice in an airtight container and store it in the freezer for a month. I don&#39;t recommend refrigerating rice as it gets hard. I freeze my rice even when I plan to eat it the next day.

To Store

With fresh cucumber, salt, kombu, and 5 minutes of prep time, you can make this amazing Pickled Cucumbers and Myoga in just a few hours.

Pickled Cucumbers and Myoga

Japanese

ginger ((1 inch, 2.5 cm))

red chili pepper

kombu (dried kelp) ((1"x2", 2.5 cm x 5 cm))

tsp kosher salt (Diamond Crystal; use half for table salt)

Peel the cucumber alternately to create stripes. Remove the ends.

Cut the cucumbers into Rangiri (rotate the cucumber as you cut in angle).

Discard the tough ends of myoga and slice thinly.

Thinly slice the ginger and cut them into juliened strips.

Remove the seeds from the dried chili pepper and cut it into rounds.

Cut the kombu into thin strips using a pair of scissors.

In a mason jar, add all the ingredients and salt.

Close the lid and shake it to distribute the salt around the ingredients.

Open the lid and put the weights. Close the lid tightly and refrigerate for several hours. Moisture is going to be drawn out from the cucumber and dilute the saltiness.

Remove the weights and serve in a dish. You can store the jar (without weights) for 2 days.

To Serve and Store

Smashed Cucumber Salad with Ume Dressing is a perfect dish to re-energize the body and mind. With a refreshing crunch and bright and punchy Japanese dressing, it&#039;s the kind of side dish that your body craves. I couldn&#039;t love it more!

Smashed Cucumber Salad with Ume Dressing

cucumbers

myoga ginger ((or substitute ¼ tsp grated ginger

umeboshi (Japanese pickled plums)

Tbsp dashi (Japanese soup stock)

Tbsp sake

mirin

In a small saucepan, combine all the Umeboshi Sauce ingredients: 3 Tbsp dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp soy sauce. Mix well and bring the mixture to a boil. Once boiling, turn off the heat and set aside.

Discard the bottoms of 2 myoga ginger and cut into thin slices.

Make a slit on the flesh of 2 umeboshi (Japanese pickled plums) and remove the seed. With the knife, pound it into a paste form.

Add the umeboshi paste into the Umeboshi Sauce mixture. Mix to combine and set aside.

To Make the Umeboshi Sauce

Cut off the ends of 2 Japanese or Persian cucumbers and start mashing the cucumber with a wooden rolling pin or a surikogi (Japanese wooden pestle). The skin will begin to crack and the flesh will break down.

You can tear the cucumber with your hands and continue smashing until the flesh breaks down to pieces.

Put the smashed cucumber pieces into a bowl, add the myoga ginger, and pour the umeboshi sauce on top. Mix all together and serve!

To Prepare the Cucumber

You can keep the leftovers in an airtight container and store it in the refrigerator for up to 24 hours. Enjoy it soon.

Really good! I am very familiar with Japanese cooking but this was a new one on me. I made the trip to an Asian market for umeboshi but had everything else on hand. This will be something I make a lot now! Arigatou gozaimasu!!

Hello:
Just a suggestion, when ading dsahi make sure there is a formula for those of us using granulated dashi. Asian supermarket too far away to keep dashi available all the time in liquid form.
Tom Champion

Crisp, bright, and refreshing, this Mizuna Myoga Salad brings new flavor and texture to the dinner table. The homemade ponzu sesame dressing ties everything together. It‘s so lovely that I could eat this all season long. 

Mizuna Myoga Salad

oz mizuna (Japanese mustard green)

shiso leaves (perilla/ooba)

Tbsp ponzu

Tbsp toasted sesame oil

Cut off and discard the stems of 6 shiso leaves (perilla/ooba) and roll them up from the stem end to the leaf tip. Cut it into julienned strips.

Discard the tough stems of 3 pieces myoga ginger and diagonally cut into thin slices.

Discard the bottom ends of 5 oz mizuna (Japanese mustard green). Cut the mizuna into 1½-inch (4-cm) lengths.

To Cut the Ingredients

Grind 1 Tbsp toasted white sesame seeds with a mortar and pestle. Leave some sesame seeds unground for texture.

In a small mason jar or bowl, combine 3 Tbsp ponzu, 1 Tbsp soy sauce and 1 Tbsp toasted sesame oil.

Add the ground sesame seeds and mix everything together.

To Make the Dressing

In a large salad bowl, put the mizuna, shiso, and myoga. Sprinkle with some sesame seeds, if you‘d like. Shake the dressing, drizzle it over the salad, and toss well. Enjoy!

To Assemble

This is one of my favorite recipes for the summer.  It’s peppery, spicy, refreshing, pleasantly sour, and crisp.  I’m very proud of my

Top 6 myoga recipes from across the web

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Top Tags

Myoga Shiso Rice

Tomato Myoga Salad

Myoga Yukari Rice (Mazegohan)

Pickled Cucumbers and Myoga

Smashed Cucumber Salad with Ume Dre...

Mizuna Myoga Salad

Top 6 myoga recipes from across the web

The most viewed myoga recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Myoga Shiso Rice

Tomato Myoga Salad

Myoga Yukari Rice (Mazegohan)

Pickled Cucumbers and Myoga

Smashed Cucumber Salad with Ume Dre...

Mizuna Myoga Salad

The most viewed myoga recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine