August 28, 2011

Shungiku (Kikuna), vegetable chrysanthemum

Shungiku (also called "kikuna") are edible chrysanthemum leaves (Chrysanthemum coronarium, garland chrysanthemum). シュンギク(春菊), 菊菜

Originally from the Mediterranean, reached japan via China in the Muromachi period (1336-1573).

[Shungiku]


Shungiku lit. means "spring chrysanthemum." These are not the leaves of actual chrysanthemums, but a different type which is a real vegetable. Shungiku taste slightly bitter. The autumn variety is officially called kikuna.

Chrysanthemum leaves are in the first place used as a vegetable in nabemono, one-pot stews, such as sukiyaki, shabu-shabu, or torinabe. I also add them to yudofu. They are also used in ohitashi (parboiled chrysanthemum leaves with a mixture of dashi and soy sauce) and aemono (parboiled chrysanthemum leaves with a tofu or sesame dressing). Shungiku can also be added raw to Western salads.

Photo own work

Japanese Food Dictionary