This is a Japanese ginger flower, Myoga.
It is so aromatic herb and I love that sharp and bitter taste, however when I was a little, it was too strong for me to appreciate it. Now my palate is enough tough and much enjoy it.
I marinated Myoga with Umeboshi (soured plum) and used it as garnish of Soba.
The dipping soup is light colour that is based on Kyoto-style.
It is a long weekend (again) in Singapore.
Hope you have a great weekend!
Naoko
