Myoga got a jump on me when I harvested them yesterday -- almost all of these had first blossoms that bloomed. The delicate blossoms only last one day then turn into mush, so I had to process them right away. I decided to cut off the pointy ends about 1/3 of the way down to pull out the blossoms, then freeze just the blossoms in a ziplock sandwich bag. They are good as salad garnishes and adds delicate flavor to clear Japanese broths -- osuimono.
I cut the Myoga in half and sprinkled sea salt, then squeezed out some of the moisture that came out (I think this takes out some of the bitterness, just like with eggplants and cucumbers. The process also helped to get last little bit more dirt out from between the layers.) then minced them and added akashiso vinegar, lemon juice, mirin, a bit of soy sauce (about 1/3 of the original recipe), bonito flakes, tahini, roasted sesame oil, and unsulfured molasses.
This was excellent freshly made -- thick with tahini -- on rice. I imagine it will be somewhat watery today. I need to make some rice so I can have a taste.