Japanese ginger is a close relative to the true ginger, but valued more for its buds and stems rather than its rhizomes, which are considered to be inferior to the true ginger. It grows abundantly in Japan after having been introduced from China. The flower clusters and buds are regarded as delicacies and a popular seasoning for soup. The young leaves and shoots of the plant are also used as seasoning, and the buds thinly sliced and used as a garnish. They are very fragrant, but not hot like the ginger. There is a popular belief in Japan that eating mioga ginger makes one forgetful, but this does not seem to have curbed consumption – although they may have forgotten this belief by the time of the next meal.