#myoga ginger

[ayanos-pl]

鶏胸肉と茄子と茗荷のそうめん

#料理 #そうめん #素麺 #鶏肉 #ナス #茄子 #ミョウガ #茗荷 #素麵 #sōmen #chicken #kurczak #egg plant #bakłażan #Zingiber mioga #蘘荷 #myoga ginger #Japanese ginger #Imbir japoński #imbir mioga #cooking #gotowanie #japan

[upwards-descent]

I love Myoga’s new hair color .w.

Thank you! I was bored of the black hair and figured he should have something related to his namesake

#myoga genmai #myoga is the japanese word for japanese ginger :3c #my oc

[falseandrealultravival]

Days of eating soil (book review) ... Tsutomu Mizugami's "food" essay

earthen pizza (just kidding)

Mr. Tsutomu Mizugami(勉　水上) (1919-2004) died recently, but he has an excellent book on "food". That is "every day eating soil, my devotion 12 months". (Although it seems to be read as "Minakami Tsutomu", he called it "Mizugami".)

When I used to read the manga "Oishinbo: a eater delicious foods", the main character, Shiro Yamaoka, when he said, "Among the cooking-related books that are full of street now,  it's only worth reading ..." I had an intuition, and that's right, Shiro mentioned this book. The only such (= worth reading) book is "days of eating soil". I knew this book about 30 years ago.

Days of eating soil-Twelve months of my devotion (Shincho Bunko)

• Author: Tsutomu Minakami

• Publisher / Manufacturer: Shinchosha

• Release Date: 08/27/1982

• Media: Bunko

However, if I get a little mischievous, "If only" the days of eating soil "are worth reading, then" Oishinbo "will also be" a book not worth reading ", and it will be praised for its worthless book. "Days of eating soil" also invites the paradox that "it is not worth reading". Well, it's the rashness of Tetsu Kariya, the author of "Oishinbo". "Oishinbo" should have been excluded.

Coupled with the appearance of this "Oishinbo" and "children who refuse to eat the food in front of them because they are too annoying with the ingredients", it was a work with greater merit and demerit.

By the way, Tsutomu Mizugami was born in a poor lumberjack's house in the Wakasa region of Fukui prefecture. Was sent to a Zen temple). There he learns the basics of Vegetarian food, but at the end he leaves the temple, experiences various jobs, and is recognized as a writer for his work "Frying Pan Song". Then He had became a Naoki Prize writer.

In this book, if you read it in anticipation of a "cooking recipe", you will be wrong. Well, there is a way to pickle Umeboshi in the upper reaches of the water, but this book is a book that describes the "heart of cooking". Of course, Mr. Mizukami's culinary spirit shines when he encounters various ingredients.

At the time of writing this book, Mr. Mizugamiami lived in Karuizawa Town, Nagano Prefecture. Therefore, he develops the topic of vegetables and fruits that he can make, receive, and buy by himself. One of them, the part where Dogen Zenzi's(道元禅師) words were chewed upstream of the water:

@@@@@@@@@@@@@@@@@@@@@@

When cooking and preparing all items, do not look at them with the eyes of ordinary people. Don't think in the mind of a mediocre person. You have to pick up a piece of grass and build a big temple and go into something like a fine dust to do the Buddhist sermon. Even when making poor vegetable cuisine, you shouldn't be disgusted or poor. Even if you're making a good meal with milk, don't be overjoyed. You should hold back your bouncing heart. You must not be obsessed with anything. Why is there a way to dislike poor things? Why don't we try to be good without being lazy even if it is poor? Never let your heart move by being caught up in the goodness of goods. Changing the mind with things and changing the language with people is not something that is bodhicitta.

@@@@@@@@@@@@@@@@@@@@@@@@

33P-34P

This word is the fundamental thesis of "every day eating soil". For example, with regard to radish, while despising an actor who cannot sell as a "radish actor", he says, "There are no ingredients that are as grateful as radish that can be obtained anytime, anywhere." , I think that it is a good radish with enough "spiciness".

@@@@@@@@@@@@@@@@@@@@@@@

Also, from the description in the chapter in July, myoga (Japanese ginger) is called "stupid" by the greengrocers. Shurihandoku(One of disciples of Buddha )has a weak memory by nature, often forgets his name, walks with his name tag down, and myoga grows from his dead grave. I followed him around. Here is a word from Mr. Mizugami: "For me, myoga is like a summer vegetable that I want to do a medal, but what do readers think? I don't know the vegetables that have the amazing flavor). "

@@@@@@@@@@@@@@@@@@@@@

122P-126P

A word of the day: Winter, when you eat only dry foods without blue vegetables, spring April and edible wild plants, bamboo shoots in May, plum making in June, Japanese ginger in July, and so on. Seasonal ingredients will appear naturally, and you will be able to see each ingredient and the dishes made with it. Please take a look at this work, which is like a gem that treats those ingredients without distinction.

#Tsutomu Mizugami #水上勉 #Days of eating soil #food essay #devotion #Oishinbo #Dogen Zenzi #zen #myoga (Japanese ginger) #Shurihandoku #gem #Rei Morishita

[shoku-and-awe]

Finally tried a bento shop I’d been interested in for only like,,,,,,,, four years? Immediately, I appreciated the biodegradable container—so rare in Japan!—and it was such nice homestyle cooking, with a great balance. Stir-fried pork, tamagoyaki, ninjin shirishiri (Okinawan-style shredded carrots stir-fry), extremely garlicky eggplant, komatsuna greens with bonito flakes and myoga ginger, kabocha squash, mixed pickles, and rice with okaka (bonito flakes in soy sauce—very soul food flavors for Japan). Everything was fresh and tasty, especially for the price and volume, and they have all kinds of other dishes I want to try!

#japanese food #bento #like this isn’t a huge amount but it was very filling #for ¥580 i will do this again

[rederiswrites]

Truly, spring is upon me, and I am working this health improvement for everything it's worth.

Four days ago, I managed to finish weeding the front herb beds, making this the first time I can recall that they were actually all caught up on weeding simultaneously. Weeding them is a skilled task, because it takes a trained eye to realize that in the middle of that clump of deadnettle and chickweed you're about to yank out, there is a single stem of French Tarragon that has somehow survived. I have yet, however, to give the last area I weeded a quick cultivation and then spread seeds for dill and cilantro and poppies.

Two days ago, I managed to clear and plant a solid twenty square feet of my kitchen garden (calling this and the field garden "gardens" feels....aspirational, given how much of them is actually just grass and weeds). So now I've got spinach and lettuce that may or may not recover from the wildlife, mustard greens, broccoli, cauliflower, collards, and kohlrabi planted. And then yesterday and today I managed to gather enough grass clippings to mulch it all. Grass clippings aren't an amazing mulch but they're certainly the one I have. The Boy helped rake, and @phantomtheraccoon collected the clippings and mulched the last of the garden, while I weeded the long-neglected space where the goth garden was two years ago and planted in a bunch of Solomon's Seal and Myoga (Japanese Ginger) I got off FB Marketplace.

There's more Solomon's seal yet to plant, but I'm going to put it in the odd shady nook at the front of the house that we call the Sculpture garden (also very much aspirational, as there are no sculptures), along with the lovely mix of ferns, heucheras, and hostas I've been collecting for the spot. All of which also need to be planted. I think that's like...fifteen plants plus a sack of solomon's seal that's been out of the ground bare-root for a week now. And I gotta clear turf to plant them. It's fine; don't worry about it.

Today after the raking and the hauling and the weeding and the planting, Phantom and I went on a whirlwind tour of the beautiful, sun-drenched (ow, the sun) spring countryside and grabbed cardboard boxes from a friend to mulch with, cheap strawberry and lily plants from another FB Marketplace listing, chick feed for the chicks that grow like balloons, and parsley from Walmart. Ahh, Walmart garden center. You suck, but you came through for me on this one thing. You had some really nice parsley.

And now, though it is dinner time if you're sensible, I have to see how much of the family I can rouse so we can prepare a bed for these strawberries, which are at this moment blooming and healthy and sitting, freshly dug today, in a plastic grocery bag on my deck.

All of which entirely ignores prepping ground to plant seeds and onion sets and in a week and a half it's time for peppers and tomatoes and EVERYTHING else to go in. Also the twenty or so trees and shrubs sitting behind the house in pots waiting to be planted out before the heat of summer comes.

Also this sack of sunchokes that is currently sprouting and growing sitting on my kitchen table, which I haven't yet figured out where to plant.

#gardening #this is ridiculous

[frostedlemonwriter]

A thing I am writing

The teenager always reveled in the enchanting woods that surrounded Kumano, even the walk back. As she strolled past the flourishing farms, she marveled at the vast expanse of emerald rice fields on one side, while the other side showcased an array of millet and barley—the staple of her diet. An earthy scent of dirty water and mud, heavy from the crops, flavored the air. She passed by hardworking men, women, and children, their faces shielded from the sun’s glare by oversized straw hats, which gave a bit of respite for their shoulders and necks. The rhythmic sound of hand sickles, or kamas, sliced through the crops filled her ears. Their curved blades reaped the harvest before autumn. Sat on the dry ground, large woven baskets held the bounty of rice, barley, and millet, ready for storage and sell.

A group of energetic youngsters, the Myoga kids, comprised two boys and two girls of varying ages, skipped past. Their laughter filled the air. Among them, the youngest child, just independent enough to explore without constant supervision, held a basket woven from reeds. An enormous smile danced on her face. As they passed by, a tiny gray-and-white kitten peered out from the basket, emitted a soft meow that caught the attention of Kyu. With a warm smile, Kyu exchanged a few words with the children before they continued their journey along the dusty road that led to their wood and bamboo hut, where their family’s reputation for cultivating the finest ginger was well-known.

#mystories #something I'm writing

[foodies-channel]

🍥 [homemade] Home-cured & smoked sardines, homemade labneh, myoga (Japanese ginger flower buds) and olive oil, on toasted rye bread; Kalamata olives and tomato

🍔YouTube || 🍟Reddit

#AsianFoodMarket #BakingMakesMeHappy #DessertHeaven #FoodTruckFriday #breakfast #AsianFoodPhotography #turmeric #InstaDesserts #BakingPorn #FoodTruckers #MexicanStreetFood #FoodTruckNation #AuthenticMexicanFood #FoodTruckin #Brunching #NewMexicanFood #HealthyFoodWithMe #BakingSchool #MexicanFoodAddict #BakingIsMyTherapy #AsianFoodStory #BrunchFood #MexicanFoodie #AsianFoodShare #FoodTruckRodeo #MexicanFoodIsLife #DessertGoals #HealthyFoodGuide #DessertBuffet #lunch

[nakatateyama]

『Day2245-5-267』 Myoga, a kind of Japanese gingers, grown wild in front of my house. 今朝、家の前に自生するミョウガを採った。 この集落に移り住んだとき、ここにはミョウガが生えるからとか、ここにはウドが生えるとか、庭の植物についてのレクチャーを受けた。 ところが春になり、草刈り時についついミョウガを刈ってしまい…、ということが数年つづいた。 集落内引っ越しをした今年はミョウガもそれ以外の刈るべき草も刈らない作戦を取り、無事に収穫。 刻んでごま油と醤油で和えて、遊びに来てくれた友人にふるまおう。 おっ、なんだかエンジョイ田舎暮らしって感じだぞ。 という投稿を昼前にしようと思っていたら、芸術祭の作品、コーヒー屋とも予想以上の賑わいとなり、この時間に。 高校時代の友人、会社員時代の元同僚、フリーカメラマン仲間などが遊びにきてくれた。 という訳で、おやすみなさい。 #rurallife #slowlife #notslowlife #countrylife #snowcountry #田舎暮らし #スローライフ #ノットスローライフ #5歳 #fiveyearsold #あおの棚田米 #やぶこざきキャンプ場 #移住 #コーヒーとタープ #自家焙煎 #microroastery #microroaster #古民家リノベーション #古民家暮らし https://www.instagram.com/p/ChzgNCtPz3P/?igshid=NGJjMDIxMWI=

#rurallife #slowlife #notslowlife #countrylife #snowcountry #田舎暮らし #スローライフ #ノットスローライフ #5歳 #fiveyearsold #あおの棚田米 #やぶこざきキャンプ場 #移住 #コーヒーとタープ #自家焙煎 #microroastery #microroaster #古民家リノベーション #古民家暮らし

[midnightjamlady]

Mentaiko pasta

I love mentaiko (salted pollock roe), but don’t always like how creamy mentaiko pasta is at most restaurants. I prefer to keep it as light as possible, and play off the briny fishy flavor against bright, floral notes that come from incorporating greens.

The classic mentaiko pasta is just fresh mentaiko combined with melted butter and seasoned with a bit of soy sauce, and with the hot pasta stirred into it. But I like to add shiso leaf, myoga (ginger flower), and mizuna leaf. Use more shiso leaf than you think you need - it really helps to brighten everything up. I like mizuna for the slight mustard-like zing, but some spring onions or negi would also have been a perfect addition.

To add texture, I also separately sautéed some maitake mushrooms. Simply tear them into smaller pieces, and cook them in olive oil on a hot pan. Let some bits brown to get that nice char. And salt it well to really accentuate the mushroomy flavor.

Love this whenever I can find mentaiko (~$6-7 at Donki). The only cooking involved is boiling the pasta, and knife work is pretty minimal too with just the greens to slice, so it’s the most decadent low effort meal that I love to make.

#pasta #homecooked #mentaiko #shiso #lunchtime

[kikioishii]

ビーツサンバルの冷製手延素麺

ルバーブと茗荷の甘酢漬け

hand-stretch somen noodles with beetroot sambar.

amazu-zuke pickled rhubarb and myoga ginger.

スパイスと日本の味覚の調和をテーマに作りました🎐

[ayanos-pl]

野菜直売所で100円で購入したミョウガを甘酢漬けにしました。レシピはネット検索で見つけたよさげなやつ。おいしくできました（9月11日）

Myoga, myoga ginger or Japanese ginger (Zingiber mioga)

Imbir japoński, imbir mioga (Zingiber mioga)

#myoga #myoga ginger #Japanese ginger #Zingiber mioga #Imbir japoński #imbir mioga #cooking #pickled myoga #japan

[paworn]

Kinmedai (Alfonsino), Myoga (Japanese ginger), Kombu (kelp), Shiso flowers, chives - Fillets - 24 July 2022 https://www.instagram.com/p/Clq-oHfSB8v/?igshid=NGJjMDIxMWI=

[kurokuma1950]

昼ご飯は茄子🍆と豚肉の炒めもの、みょうがをトッピングしました。 For lunch, I topped with eggplant 🍆, stir-fried pork, and myoga ginger. #しまなみ海道#theShimanamiSeaway #Cycle Sanctuary＃サイクル聖地 #Imabari #Carbohydrate #糖質制限 https://www.instagram.com/p/Cgqi-WzP_m9/?igshid=NGJjMDIxMWI=

#しまなみ海道 #theshimanamiseaway #cycle #imabari #carbohydrate #糖質制限

[rederiswrites]

Had a big ol' huge fibromyalgia crash yesterday. Today I feel like honestly I'm doing very well to only be crushingly tired, rather than being a giant bruise filled with hot lead filled with a stomach ache like a Pain Turducken, except that I have a doctor's appointment (regular checkup) and plants to pick up from a FB marketplace listing.

The doctor's appointment will be largely useless, but I am, insofar as my soggy brain can be, quite excited about the plants. That is, I was excited back when I had the energy for bonus shit like expressions and feelings, so let's say I am.

My attention was originally drawn by their listing for sunchokes (also known as Jerusalem artichokes, via a series of goofy linguistic translations, since they're not related to artichokes and are a native American plant). But I try to check if sellers have anything else listed to make the drive more worth it, and they had some Weird Japanese Shit, which I am always down for. The greens that have to be heavily processed to be edible didn't really grab me, but "Japanese ginger" sure did.

It's Japanese, so at least we got that part right this time. It's not ginger, though, or at least not really. Its actual name is myoga, for those who think they can manage a two-syllable name in a food's original language rather than making up a new name for no particular reason. It's also in the ginger genus, but you can't eat the root. Instead, you eat the funky fat flower buds.

Seller's photos:

I don't have a clear idea of its flavor, other than that there's some ginger flavor, and the Japanese and Koreans use it as a vegetable/herb.

The real key here, of course, is that it's winter hardy to my growing zone, and so will be perennial. And THAT is pretty damn exciting.

[nruto]

FRUITY ASKS LOL anyway persimmon

man... idk. myoga but only the leafy parts not the edible part i like how the leaves look 🙏

#myoga is a . type of ginger i think?? idk i don't like it but i like picking them and looking at them #fruity ☺️☺️☺️☺️☺️ quick poll: is kazu fruity #asks #anon

[fukayaqui]

These are thick and sweet green peppers though it's so tiny. And Myoga (Japanese ginger). Okura still needs some time to grow. Quick lunch. Lazy Tuesday 🍴😚💚 #growyourownvegetables #growyourown #greenpeppers #myoga #ginger #herbs #simplepleasures #gardeninglove #yum #tagliatelle #harvest #aki_enjoygardening　 https://www.instagram.com/p/CU6jtP6p2h7/?utm_medium=tumblr

#growyourownvegetables #growyourown #greenpeppers #myoga #ginger #herbs #simplepleasures #gardeninglove #yum #tagliatelle #harvest #aki_enjoygardening