It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea.

[4] The flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted eggplant.

In Korean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried.

[citation needed] A traditional crop in Japan, myoga ginger has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.

[3] As a woodland plant, myoga has specific shade requirements for its growth.