Hello, its Japanese name is Minghe
Myohe, which often appears in Japanese food, actually comes from China.
It is also a daily vegetable in many areas of our country. ,
Its Chinese name is 蘘(ráng) or Yanghe,
Zingiber officinale is a plant of the genus Zingiber officinale and is grown in most areas of southern my country, especially in the two lakes, Jianghuai and Sichuan are quite abundant.
Minghe is harvested from mid-July to mid-September, and we usually eat its unopened flower buds. In spring, the stems and leaf sheaths of Yanghe turn purple, tightly wrapped around the buds, shaped like bamboo shoots (commonly known as Yanghe bamboo shoots, Yanghe bamboo), and are also edible.
▲Yanghezhu
There are many aliases for Zonghe: Jiacao, Xianqie, Jiangcao, Taroqu, Fenghuang, Shanjiang, Guanyinhua, Wild Old Ginger, Tuli Flowering ginger, wild ginger, wild ginger, lotus ginger, are also called Yang He or Yang Huo. In some dialects, the pronunciation is the same as "Yahoo". The Japanese word Minghe is also an altered pronunciation of Yanghe.
▲Yanghehua
Zingiberaceae plants have a strong aroma from fruits to roots, and are suitable for use as seasonings to remove fishy meat. This large family includes ginger, cardamom, and Amomum villosum. , kaempferol and turmeric among many stars. Although Minghe also has a special aroma, it is not strong. As an outlier in the family, he does not work in the seasoning circle, but blends into the vegetable world.
Fragrant and slightly sweet, it was first used for salting and making pickles. Now it is often used as cold salad or stir-fried.
▲Stir-fried Yanghe with green pepper
To this day, people in Sichuan often use Yanghe as pickles; people in Liuyang, Hunan slice Yanghe into slices and stir-fry them with black beans, chopped peppers, and shredded sour beans to make them appetizing. Serve with rice; stir-fried Yanghe ginger with green peppers from the Dabie Mountains in Jianghuai is a local specialty; in southern Jiangsu, you know summer is here when you smell the aroma of shredded Yanghe and stir-fried edamame.
The king of coriander in the island country
Myoga (Japanese みょうが) is a commonly used vegetable in Japanese food. There is a place in Tokyo called "Myoga Valley" because it was widely grown in the Edo period. name.
As an important ingredient in Japanese side dishes, soups, vinegar pickles, deep-fried dishes, pickles and other cooking methods, Minghe is a representative of Japanese spicy dishes. In addition to their special aroma, Minghe flowers and Minghe bamboo have bright colors. The rich color and layered taste make Minghe the king of coriander with a clear sense of season.
▲Myoga tempura
▲Myoga sushi
▲Myoga bibimbap
▲Myoga tofu
▲Minghe mixed with cucumber
▲Minghe shredded cold tofu
▲Pickled Minghe
“Forgetting” is a pleasant thing
▲Myoga kimchi
There is a saying in Japan that eating myoga makes you forget things.
There are many sources. There is a saying that Zhou Lizhan, a disciple of Sakyamuni, was very good at forgetting things. In the end, he even forgot his own name. I also forgot, and I didn’t even remember my name until I died. After Zhou Lipante died, a kind of grass grew beside his tomb. Because "he bears the pain of his own name", people named this grass with the two characters "name" and "he", and Minghe was born from then on.
In our Buddhist scriptures, there is also a story about Zhou Lipan who was very good at forgetting things. The ending is that because he had true wisdom, he finally understood the Dharma. After passing away, grass grows in front of the tomb. Eating it can make you forget your worries, worries and greed.