This is a beautifully refreshing side dish in the middle of winter made with organic pears and the Japanese ginger flower bud or myoga (Zingiber mioga). Perfect for the small hunger or when you are entertaining and serving a multiple course menu.
Ingredients:
for the salad
- 1 pear per person
- 1 myoga (ginger flower bud) per person
- daikon greens or micro-greens of your choice, for garnish
for the dressing
- 1 Tbsp umezu (ume su) umeboshi plum vinegar
- 2 Tbsp virgin olive oil
- pinch of pink Himalayan salt
- 1/4 tsp shichimi togarashi (Japanese spice mix) or cayenne pepper
Method:
- Peel and core the pears. Cut them into slim wedges.
- In a small bowl whisk the dressing and pour it over the pear wedges. Mix well.
- With a sharp knife cut the myoga into thin slices.
- Arrange pear and myoga on small side dish plates or bowls. Garnish with daikon greens and enjoy in good company!
This minimalist side dish can be made with Asian pear as well. Try to pick ripe, but not over ripe fruit to enjoy the crispy texture. Unfortunately, there is no substitute for myoga. This edible ginger flower bud has a very unique taste and texture. You could try a snow pear and grated fresh ginger salad to enjoy this fruit as a side dish to savory raw or cooked dishes, but ginger root doesn't even come close to myoga.
Tip: Do not throw the pear peel away. Dehydrate and grind it into a powder, and use it as a spice to make fruity salad dressings or in your smoothies. Make sure your pears were organic and well washed to remove dirt or wax.
Myoga may be difficult to obtain, but you can grow your own. If you have successfully grown ginger (Zingiber officinale) before, you will see that growing myoga (Zingiber mioga) is just as easy and worth a try. Myoga is rich in nutrients. It contains potassium, calcium, magnesium, manganese, copper, iron, and zinc; vitamin C, vitamin K, and B vitamins; and fiber.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023