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.

Edible Chrysanthemum Flower
There are two popular breeds of “Shokuyo-Giku”, “Enmeiraku” of large pink-purple flower breed, which is also called “Mottenohoka” commonly,  and “Abokyu” of yellow flower breed.
These photos are “Abokyu”.
Edible Chrysanthemum Flower
The base of the petals.
The calyx after removing the petals.
Edible Chrysanthemum Flower
Edible Chrysanthemum Flower
Cook petals in boiling water.
Drain petals and add “Mizuna” greens, then dress with vinegar, soy sauce and dashi broth,  added some greens.
Cooking of Edible Chrysanthemum Flower Vinegared Salad
Edible Chrysanthemum Flower Vinegared Salad

・Shokuyo-Giku
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.