Pickled Myoga Ginger & Jackfruit Avocado

On my last trip to Japan I was lucky enough to find some fresh Myoga ginger. It’s not something I have ever seen back home so I bought some. I decided to pickle it by slicing it and blanching in boiling water then adding it to a jar with brown rice vinegar and a few pieces of Yuzu peel. Five month later I decided to open the jar and use some.

Myoga is from the ginger family but the part eaten is actually the edible flower bud  and shoots of the plant and not the root. First you will need to prepare your jackfruit. I used tinned jackfruit and after simmering it in boiling water and draining it  I pulled apart the jackfruit into shreds discarding any seeds . You only need to use around a quarter of the tinned jackfruit so you can use the rest for something else like in a curry or with a bbq sauce for instance. Add your jackfruit to a bowl about two tablespoons full then to this add half a sliced bud of pickled Myoga and a half teaspoon of the pickling vinegar it was in, a tablespoon of vegan kewpie mayonnaise, some sliced cucumber and a half teaspoon of wasabi powder. Give it all a good mix. Half an avocado and take out the stone. Add the jackfruit filling on top of the avocado. This makes a really nice refreshing starter to a meal. If you live in the UK you may not be able to get myoga ginger. You could maybe substitute with pickled red onion and use a vegan mayonnaise.