Edible Chrysanthemum Flower Vinegared Salad
Spring cherry blossoms and autumn chrysanthemum, flowers that symbolize Japan.
Edible chrysanthemum flower is called “Shokuyo-Giku”, written “食用菊” in Kanji literally “edible chrysanthemum”.
There are cultivated mainly in the Tohoku region, especially Yamagata pref.
* Chrysanthemum that we eat the leaves rather than flower petals is called “Shun-Giku”, written “春菊” literally “spring chrysanthemum”. These breeds are different.
These photos are “Abokyu”.
Drain petals and add “Mizuna” greens, then dress with vinegar, soy sauce and dashi broth, added some greens.
is an edible chrysanthemum flower. There are cultivated mainly in the Tohoku region, especially Yamagata pref. 食用菊（しょくようぎく） literally “edible chrysanthemum”
There are two popular breeds.
“Enmeiraku” is large pink-purple flower breed which is also called “Mottenohoka” commonly. 延命楽（えんめいらく） literally “life extension joy”
“Abokyu” is yellow flower breed. 阿房宮（あぼうきゅう） the name of place built by Qin Shi.