Vegan Refreshing Summer Salad with Myoga & Seasonal Veggies

Hitomi
Aug 17
2 min read

Updated: Sep 8

A vibrant, enzyme-rich salad perfect for hot summer days—light, cooling, and gut-friendly!

Plate of colorful steamed vegetables with tomatoes, eggplant, and cucumbers. Text: Refreshing Summer Salad with Myoga & Seasonal Veggies.

About This Recipe
What is "Myoga"?
Recipe Overview
Gut Health Benefits
Ingredients
Instructions
Serving Suggestions
Final Thoughts

ABOUT THIS VEGAN RECIPE |

This refreshing summer salad features steamed eggplant, juicy tomatoes, crisp cucumbers, and the unique aroma of myoga (Japanese ginger), all tossed in a light ponzu and sesame oil dressing.

WHAT IS "MYOGA"? |

Myoga is the edible flower bud of the Japanese ginger plant. Known for its delicate aroma and refreshing taste, myoga is often used in Japanese cuisine during the summer months. It contains compounds that may aid digestion, reduce inflammation, and promote relaxation through the nervous system.

RECIPE OVERVIEW |

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3
Dietary Info: Vegan, Dairy-Free, Refined Sugar-Free

NUTRITION AND GUT HEALTH BENEFITS |

Eggplant: High in fiber and antioxidants, supports digestion and gut lining.
Cucumber: Hydrating, rich in silica and potassium for gut and skin health.
Tomato: Full of lycopene, supports gut microbiota and reduces inflammation.
Myoga (Japanese ginger): Aids digestion, supports the nervous system, and may help regulate appetite.
Shiso: Anti-inflammatory, antibacterial, and supports respiratory and digestive health.
Ginger: Stimulates digestion and relieves bloating.

INGREDIENTS |

Eggplant, tomatoes, cucumber, myoga, and shiso leaves on a beige countertop. Bright colors and fresh appearance convey a vibrant mood.

2 Japanese eggplants (nasu)
1 cucumber
6 cocktail tomatoes
1 myoga (Japanese ginger bud)
4 shiso leaves
3 Tbsp sesame oil
4 Tbsp ponzu
1 tsp grated ginger

INSTRUCTIONS |

Cut eggplant into chunks and soak in water for at least 5 minutes to remove bitterness.
Roughly chop cucumber and dice tomatoes.
Finely mince myoga.
Roll up shiso leaves and slice into thin strips.
Steam eggplant for 10 minutes or until soft.
Mix sesame oil, ponzu, and grated ginger to make the dressing.
Combine all vegetables in a large bowl, then toss with the dressing.
Add shiso last and give it a gentle mix before serving.

Hands slicing a tomato on a patterned wooden board with a knife, surrounded by chopped onions, cucumbers, and herbs. Mood: focused.

Chopped eggplants steaming in a bamboo basket on a stove. Eggplants are purple and white, with seeds visible. Basket handle on left.

Pouring sesame seed oil from a bottle with a yellow cap into a measuring spoon over a glass bowl with golden liquid, on a textured surface.

Hand adding chopped Myoga to a bowl of diced tomatoes and cucumbers. Wooden cutting board to the side. Bright, fresh kitchen setting.

Hands mix chopped cucumbers, tomatoes, and eggplants in a clear bowl on a stone counter. A wooden cutting board is nearby.

Plate of colorful salad with cucumbers, tomatoes, and eggplant in sauce on a white dish. Hands holding plate, wooden table background.

SERVING SUGGESTIONS |

Serve chilled or at room temperature. Great as a side dish for grilled fish, miso soup, or rice. Add tofu for a protein boost!

FINAL THOUGHTS |

Summer is the perfect time to nourish your gut with enzyme-rich, water-dense vegetables. This vegan salad not only refreshes your body but also supports your digestive system and mental clarity. Add it to your weekly meal prep and let your gut thrive!