Myouga 茗荷 has a very interesting taste but is usually used for garnish–rarely as a stand-alone dish. This is one of them. Miso 味噌 is a wonderful condiment and pickling or marinating in miso will add a nice salty nutty flavor. You could pickle any vegetables (root and hard vegetables are most suited) this way or tofu or even cheese such as cream or cheddar cheese.
In any case, I just smear enough red miso to coat all freshly harvested, washed and dried myouga. I put them in a Ziploc bag for over 10 days in a refrigerator and it is ready to eat. This is about 2 weeks old. Just wash off the miso and cut in half and serve. This is a perfect accompaniment for sipping sake. The myouga is still tastes fresh and is crunchy yet has an added nutty salty miso flavor.
We have been harvesting myouga every weekend for the past few weeks. This year’s crop is not as plump, big, or numerous as other years. The flavor, however, is very strong. Nonetheless even though small, some started flowering (far left). As I said before, once it flowers, the bud became loose and soft and does not taste good.