Perfect for summer! Here are three "myoga recipes" that the Japanese ginger editorial department actually tried and enjoyed. "Tomato myoga with olive oil and soy sauce" and "devil's pickled ginger". * Click each recipe name link to jump to the detailed recipe article

Devil's pickled ginger

You can consume plenty of Japanese ginger! Exquisite recipe " Devil's pickled ginger ".


The crispy Japanese ginger is combined with the umami of sesame oil and mentsuyu, making it a side dish for rice! Cheese that has become a little softer after sucking the umami is delicious! It looks delicious not only with rice but also with somen and soba noodles. If you like, you can add shichimi pepper etc. to make it taste a little more mature.

Tomato myoga with olive oil and soy sauce

A simple recipe of tomato and myoga mixed with olive oil and soy sauce " Tomato myoga with olive oil and soy sauce ".


A well-balanced taste that combines the sweet and sour taste of tomatoes with the richness of olive oil and the saltiness of soy sauce. A refreshing finish that deepens as you chew on the crispy texture and vivid flavor of Japanese ginger. It's easy to make by just cutting and mixing, so it's a recipe that comes in handy when you want another dish. Please for the summer dining table!

Boiled eggplant and okra

A simple recipe for the summer side dish " Eggplant and Okra Nibitashi".


Every time you chew the eggplant, the taste of the noodle soup overflows. The sticky okra has a good taste and is the best. The scent of ginger and sesame oil, which worked as an accent, goes through your nose. You can choose the amount of condiments you like, but it is recommended to sprinkle a generous amount. The spiciness of onions and ginger leads to a refreshing aftertaste.