Shoga Ginger
Estimated Inventory, lb : 0
Description/Taste
Shōga varies in size and shape, depending on the variety and maturity at harvest, and is an underground, branching rhizome that spreads horizontally. Each rhizome will have several knobby, bumpy, and bulbous nodes, and some varieties bear striated bands and flaky, papery ridges and rings on the surface. When young and fresh, Shōga has thin, delicate skin that is easily punctured. The surface ranges in color from white, ivory, to tan, and as it matures, the skin becomes tough, firm, corky, and thick with a brown-tan appearance. Underneath the surface, the flesh varies in color from ivory, pale yellow, to cream-colored, and the flesh is moist, succulent, and crisp when young, becoming fibrous, dry, and concentrated when mature. Shōga is edible raw or cooked. Young rhizomes are milder and have a higher moisture content, giving them a lighter, fresher taste. Mature rhizomes have a concentrated, sharp, pungent, and warm taste.
Seasons/Availability
Shōga is available year-round.
Current Facts
Shōga, botanically classified as Zingiber officinale, is the Japanese name for ginger, belonging to the Zingiberaceae family. There are many varieties of ginger, collectively grouped under Shōga, and the most commonly used part of the plant is the edible underground rhizome. Shōga is considered a type of yakumi, a food used for flavor, aroma, and medicinal purposes in Japan. The rhizomes are sold young and fresh, mature and dried, or ground into a powder for various applications, and have traditionally been revered throughout Japan for their ability to mask other odors in dishes, warm the body, and add beneficial health properties. Young, fresh ginger is called Shin-Shōga and is a seasonal summer delicacy, while dried or mature ginger is called Hine-Shōga and is offered almost year-round. Shōga is sometimes written as Shouga and occasionally called Jinjaa in Japanese markets. The rhizomes are sought by chefs and home cooks for use in a wide array of sweet and savory culinary preparations and beverages.
Nutritional Value
Shōga is a source of fiber to aid digestion and contains small amounts of vitamins B and C to strengthen the immune system. Shōga also provides varying amounts of minerals, including potassium, magnesium, calcium, manganese, and phosphorus. In general, Shōga has anti-inflammatory, antimicrobial, antibacterial, and anti-aging properties and is believed to help promote digestion, reduce muscle pain, and improve circulation. Shōga is steeped in tea, often with lemon and honey, to settle nausea and fight against cold symptoms. It is also added to other medicinal beverages to increase body warmth. Other preparations involve incorporating rhizomes into topical creams, masks, and other beauty products.
Applications
Shōga has a fresh, pungent, aromatic flavor that is suited to both raw and cooked preparations. Rhizomes are used fresh and dried in culinary dishes, and each has different purposes. Ginger is grated for condiments and used as a topping for noodles, rice, and sushi. It is also finely sliced and eaten with soup and fish dishes. In Japan, ginger is minced into sauces and dressings and commonly simmered into soups, stews, and curries. It is also mixed into rice, stir-fried in slices with vegetables, or cooked into meat main dishes. Bunta no shōgayaki is a popular dish made with pork and ginger, stir-fried in a mixture of soy sauce, sake, and mirin. This dish is prepared for school lunches and is often made at home. Ginger is also simmered in sauces and mixed into various rice dishes, tossed into salads, or added to common street food items like okonomiyaki and takoyaki. Some of the most famous types of ginger served at Japanese restaurants include gari and beni shōga, which are both made from young ginger. Gari is sometimes called sushi ginger and is eaten pickled in a sweet vinegar with sushi. Beni Shōga is pickled in plum vinegar to develop a red-pink hue and eaten as a condiment. Shōga pairs well with ingredients like turnips, carrots, radishes, lotus root, and broccoli; meats such as beef, pork, and poultry; seafood; and aromatics such as shiso leaf, sansho pepper, and wasabi. Fresh Shōga will keep for 1 week when stored in a cool, well-ventilated place, and for 2 to 3 weeks when placed in a resealable bag in the refrigerator’s vegetable drawer. Dried Shōga will keep for 6 months to 1 year when stored in a cool, dry, dark location.
Ethnic/Cultural Info
Shōga is celebrated annually at the Hajikami Shrine in Kanazawa City, in the Kaga province of the Ishikawa Prefecture. The name Hajikami essentially means something that causes you to make a face when eating and was often used for pungent ingredients or spices like sansho pepper and ginger when it was first introduced to Japan. Over time, the name became confusing, and to distinguish between the two, ginger was called Kure no Hajikami, while sansho pepper was called Japanese Hajikami. Ginger was eventually renamed Shōga in Japan sometime during the Muromachi period, from 1336 to 1573 CE, and the name Hajikami was adopted to describe young ginger shoots that have been pickled. The Hajikami Shrine is named after Hajikami-no-kami, the Japanese deity of spices and seasonings, notably ginger. Several sources note that it is one of the few shrines in Japan dedicated to the deity, and on June 15th, ginger is celebrated as a sacred offering in a local legend. It is said that the Kaga Province suffered a horrible drought during the Nara period. The provincial governor visited the Hajikami Shrine for 37 days to pray for rain, and on June 15th, his prayer was answered, and water sprang forth from the shrine. Kaga Residents held a festival to celebrate and honor the answered prayer, but the only food they had left to offer after the drought was ginger. To this day, ginger is still offered at this shrine, and on June 15th, the community visits the original shrine site and collects the water pouring from the sacred space to use in ginger tea. This tea is considered pure and believed to bring good health.
Geography/History
Shōga is a representative name in Japan for ginger, Zingiber officinale. Ginger is native to tropical and subtropical regions of Asia, with hypothesized origins in South and Southeast Asia and possibly in southern China. The rhizomes have been collected from wild plants since ancient times for medicinal and culinary uses, and were being cultivated in Asia as early as the 1st century BCE. Ginger was introduced to Japan from China in the 3rd century BCE, and introductions were also made from Korea. The rhizomes were initially used as a medicine in Japan and were incorporated into culinary preparations for nobility sometime during the Nara and Heian periods, which spanned the 8th to 12th centuries CE. During the Edo period, the early 17th to mid-19th centuries, ginger cultivation and production expanded across Japan and became a widespread ingredient among all social classes. Today, ginger is a common culinary and medicinal crop in Japan and is commercially cultivated in open fields and greenhouses. Top production areas include the Kochi, Chiba, Wakayama, Miyazaki, and Kumamoto prefectures. Ginger is sold throughout local fresh markets, retailers, and wholesalers in Japan and is also grown in home gardens.
