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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

Instructions

1. Halve the myoga lengthwise. Cut thin vertical slits into the myoga, from the tip to about halfway down its length.
2. Put the miso and slit myoga into a bowl (or plastic bag), and mix well. Leave it in refrigerator overnight.
3. Wipe the miso off before serving.

Recipe (PDF 133KB)