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Myoga Ginger buds pickled in Miso
Ingredients (serves 4)
100 g. (3.5 oz.) miso paste
12 fresh myoga ginger buds
- Halve the myoga lengthwise. Cut thin vertical slits into the myoga, from the tip to about halfway down its length.
- Put the miso and slit myoga into a bowl (or plastic bag), and mix well. Leave it in refrigerator overnight.
- Wipe the miso off before serving.
Recipe (PDF 133KB)