Myoga ginger or Japanese ginger is the species Zingiber mioga in the family Zingiberaceae. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea. It's edible flower buds and flavorful shoots are used in cooking. The flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted eggplant. In Korean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried. Comes in a 2 quart size pot. It is winter-dormant even when kept warm; the tubers are dug after the tops die down.