Tomato Myoga Salad トマトとミョウガのサラダ • Just One Cookbook

Tomato Myoga Salad dressed with a simple vinaigrette made of sesame oil, rice vinegar, soy sauce, and toasted sesame seeds. This fast and refreshing salad is an ode to Japanese summer. 

With abundant tomatoes in the season, we always have room for a simple salad that shines the light on the summer bounty. This Tomato Myoga Salad (トマトとミョウガのサラダ) couldn’t be any easier! Jazzed up with the heavenly Japanese ginger flower and a refreshing vinaigrette, it makes a beautiful side dish for your lunch or dinner.

Delicious and Quick Homemade Dressing

A good dressing doesn’t take much. When I need to keep in line with the simplicity theme, I’d go with the combination of 3 condiments – mainly sesame oil, rice vinegar, and soy sauce. They are the pantry staples in Japanese and Asian households.

To help bring out the flavors, I added a touch of sugar but you can leave out if you prefer. And for the final touch, toss in a handful of roasted sesame seeds.

The result is bright yet hits on every note that you need for a dressing, making it a versatile addition to many simple salad dishes.

What is Myoga in Tomato Myoga Salad?

One ingredient that makes the salad stands out is Myoga, a type of Japanese ginger that comes in unopened flower buds. Unique to Japanese and Korean cuisines, this perennial plant is available in the summertime. It has a mild gingery-taste and an amazing floral aroma that is hard to explain. But once you try it you will never forget.

In the US, you can find myoga from Japanese grocery stores like Mitsuwa or Nijiya or Tokyo Central. Or if you are looking to add another edible plant to your growing garden, check out this seller on Etsy.

Substitution: If you can’t find myoga, simply replace it with ginger or young ginger (which has a milder taste than regular ginger). You can soak the julienned ginger to tame the spiciness.

What to Serve with Tomato Myoga Salad

Such a refreshing salad would go with any main dishes, but here are my suggestions:

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Tomato Myoga Salad dressed with a simple vinaigrette made of sesame oil, rice vinegar, soy sauce, and toasted sesame seeds. This fast and refreshing salad is an ode to Japanese summer. 

Course: Salad

Cuisine: Japanese

Keyword: myoga, tomato

Servings: 4 (as a side dish)

Author: Nami

• 2 tomatoes (500 g, 17.6 oz)
• 2 Myoga ginger (17 g, 0.6 oz; Sub: 2 thin slices of ginger, preferably young ginger)

1. Gather all the ingredients.

   

2. Cut the tomatoes into wedges and cut each wedge into 2-3 pieces (depending on the size of the tomato).

   

3. Remove the stem end of myoga ginger and slice it diagonally into thin pieces. If you are using regular ginger, cut the 2 thin slices into julienned strips and soak in water for 5 minutes. This will help remove a strong gingery taste.

   

4. Put the tomatoes and myoga in a medium bowl. Add 1 Tbsp sesame oil, 1 tsp rice vinegar, 1 tsp soy sauce, and ½ tsp sugar.

   

5. Add 1 tsp sesame seeds and toss all together to coat with the dressing. It is more refreshing when it’s chilled for at least 15-30 minutes before serving.

   

6. Serve the tomato salad individually or in a large serving bowl. Enjoy!

   

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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