Zingiber Mioga
 
Also called Mioga Ginger. Perennial and cold hardy zone 6 with some protection. 
 
Essential ingredient in many Japanese and Korean dishes. Young shoots and buds are used to flavor soups, sushi and meats. Often pickled.
 
Likes well drained soil in dappled shade. Dies back to the ground in winter until it reemerges in springtime, when immature flower buds can be harvested. Roots are not typically eaten as they are with common culinary ginger.
 
Sold as a bare root division sufficient to yield one plant that will be well established after one year of growth. Allow 1-2 years before carefully harvesting shoots.