This is probably the last installment of my “myouga” series. This year’s crop was not as good as other years but we had enough myouga to enjoy.
The picture below is myouga in sweet vinegar. This is a rather common preparation of myouga and I was told you could get this as a commercial product (in Japan). The recipe is rather simple. I first make sweet vinegar by dissolving sugar in Japanese rice vinegar (I used about 100m of vinegar with 4 tbs of sugar but the proportion is to your taste. I thought this was a bit too sweet but my wife thought it was just fine). I just microwaved it for 30-40 seconds or until the vinegar is warm enough to dissolve the sugar completely. Do not boil, it will make the vinegar less potent. (On the other hand, you may want to gently boil it in a pan to make the sweet vinegar more mellow). I then blanched the cleaned myouga, drained and added it to the sweet vinegar while the myouga are still hot. I keep this in a refrigerator for at least 3 days before eating. The one shown here is about a week old and still nicely crunchy with a sweet vinegar flavor mixed with the distinctive myouga taste. I do not know how long this will keep but I am sure, at least, several weeks. This is perfect for sipping sake or with rice.
This is an assortment of asazuke 浅漬け (cucumber, carrot, daikon, in the back from left to right) and beer marinated daikon (front left) but the main item is, of course, myouga. I made the other vegetables exactly the same way as I posted before but I did not add ginger or hot pepper flakes. In addition to the nice myouga buds, I also added the chopped up stalk of myouga as well. This one has a purely myouga flavor with nice crisp texture.
I think I am running out of myouga recipes. You could of course use finely chopped myouga as a condiment for anything including cold tofu 冷や奴, miso or clear soup, chawanmushi 茶碗蒸し, noodle dishes, sunomono 酢の物 dishes etc.