Gyoja Garlic
Estimated Inventory, lb : 0
Description/Taste
Gyoja garlic is a low-growing plant with upright, slender stems and narrow, oval-shaped, leafy tops. The plants are traditionally harvested when they have reached 20 to 30 centimeters in length, and there are only 1 to 2 leaves per stem. The stems are straight, fleshy, lightly striated, and fibrous, showcasing variegated white to pale green hues at the base, shifting into shades of maroon and dark green. The leaves are smooth, pliable, glossy, and soft. Gyoja garlic is known for its crisp, crunchy, and lightly chewy, succulent nature. When crushed or chewed, the leaves and stems have more texture than a leek and release a potent garlic and onion-like, woody aroma. Gyoja garlic is edible raw or cooked and has a rich, savory, vegetal, garlic and green onion taste. When cooked, the garlic nuances mellow, creating a savory but still pronounced flavor.
Seasons/Availability
Wild Gyoja garlic is harvested in the spring through early summer, typically between March and June. Greenhouse-grown Gyoja garlic is picked and sold in the mid-winter, beginning in January, and extending through the spring.
Current Facts
Gyoja garlic, botanically classified as Allium ochotense, is an Asian species belonging to the Amaryllidaceae family. The slow-growing plants form upright, leafy clusters and are traditionally found in the wild in cold mountain regions of East Asia. Throughout history, the species has been highly valued as a culinary and medicinal ingredient, especially in Japan, and the leaves and young stems have a strong aroma and flavor reminiscent of garlic and green onions. Gyoja garlic is an anticipated springtime green, and its immense popularity has led to overharvesting throughout its native regions, leading it to become an elusive, rare plant. The species takes 3 to 8 years to mature to a size suitable for culinary use and is only available for a few months each year. In the modern day, it is also cultivated in small quantities in greenhouses. When in season, Gyoja garlic is viewed as an ingredient to awaken the senses with its aroma and transition the body from winter into spring with its chewy nature and fresh, vegetal, and pungent flavor. The stems and greens are used in a wide array of savory dishes and are a treasured ingredient throughout Japan.
Nutritional Value
Gyoja garlic is a source of calcium to support bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and folate to aid the body in producing red blood cells. The species also provides vitamins C and K to strengthen the immune system and assist in faster wound healing and beta-carotene, which is converted into vitamin A in the body to maintain healthy organs. In addition to vitamins and minerals, Gyoja garlic contains allicin, which gives the leaves and stems their pungent nature. Allicin has antibacterial and antifungal properties and also helps the body absorb vitamin B1, a nutrient that allows the body to recover from fatigue. In Japan, Gyoja garlic was historically dried for extended use among the Ainu indigenous people group in the Hokkaido Prefecture and was consumed as a medicinal herb and food during the harsh winter season.
Applications
Gyoja garlic has a pungent, savory, green taste suited for fresh and cooked preparations. The species can be eaten raw and is popularly dipped in creamy sauces such as mayonnaise and miso. It is important to note that consuming Gyoja garlic, especially in raw dishes, can sometimes leave a lingering aroma in the mouth, even for several hours after the meal. In Japan, Gyoja garlic is famously preserved in soy sauce. Soaking the greens for a few days allows the garlicky flavor to infuse into the soy sauce and the leaves and stems become pickled, used as a tangy condiment chopped up in rice and noodle dishes. The flavored soy sauce can also be separated and incorporated into other dishes such as fried rice, stir-fries, and marinades for meat. In addition to pickled dishes, Gyoja garlic leaves are trimmed and fried into tempura as a seasonal appetizer. The greens can also be blanched and tossed in oils and seasonings as a simple side. Gyoja garlic is versatile and can be used as a garlic or green onion substitute in dishes. The greens are finely chopped and used in fillings for dumplings and meatballs or simmered into soups and egg-based dishes. Try adding minced Gyoja garlic to sauces for added flavoring or wrapping the leaves around vegetables or meat. The greens are also commonly added to kimchi or tossed into stir-fries. Gyoja garlic pairs well with meats such as pork, poultry, beef, and veal, sesame seeds, king oyster mushrooms, cabbage, carrots, and asparagus. Fresh greens will keep for 4 to 5 days when wrapped in newspaper or paper towels and placed in a bag in the refrigerator. Gyoja garlic can also be blanched and frozen for extended use, but it is worth noting their pungent flavor will lessen when frozen. Pickled Gyoja garlic greens, when prepared and stored properly in sterilized jars, will keep up to six months in the fridge.
Ethnic/Cultural Info
Gyoja garlic acquired its name from legends of Japanese monks encountering the pungent greens in the mountains. Japanese folklore mentions that Buddhist and Shugendō monks engaged in outdoor ascetic training in the forests, and as they went running through the woods during the transition from winter to spring, they discovered the small, upright, leafy greens. According to their belief systems, culinary ingredients with flavors that were too strong or ingredients that would help with energy were avoided as they were thought to distract the monks from their training. Some stories claim the monks avoided the pungent greens in respect of the rules of their training. Other stories say that the monks secretly ate the greens to fuel and give their bodies strength through the rigorous mountain challenges. The name Gyoja roughly means “monk,” and the species was named after the ascetic followers and their alleged connection to the wild plants. Gyoja garlic is also seasonally promoted as an ingredient in jingisukan, a famous regional dish of Hokkaido. Jingisukan is customarily served during the cherry blossom season and is eaten at outdoor picnics. Portable grills are carried to the picnic spot, and grilled lamb or mutton is prepared with seasonal vegetables, including Gyoja garlic.
Geography/History
Allium ochotense is native to regions of East Asia, specifically parts of the Korean peninsula, Japan, and China, and has been growing wild since ancient times. The species thrives in cool, partially shaded areas and is commonly found in forests and wetlands. Much of the history of Allium ochotense is unknown beyond the species being touted as a seasonal springtime plant only available for a few months each year. Over time, Allium ochotense has been over-harvested throughout its native growing region, causing populations to dwindle. Efforts are being made to preserve and increase the number of wild plants, but it is a slow process due to the plant’s slow-growing nature. Wild Allium ochotense has remained localized to its native growing regions and is commercially cultivated on a small scale through greenhouse production to aid consumer demand. Today, Allium ochotense is found in wild and cultivated types in markets throughout East Asia. In Japan, the species is seen in the Hokkaido, Nagano, Yamagata, and Miyagi Prefectures. The species is also planted in some home gardens throughout Japan.
