November 10, 2014


I have searched my blog to find I have already posted about kakinomoto (edible chrysanthemum flowers) twice, but anyway, I will post about it again because it's an interesting ingredient.

Today, my wife got this kakinomoto from her brother.
As I mentioned elsewhere, boil it in a pot of water with some vinegar in it (to prevent discoloration).

Left: Kakinomoto sunomono (vinegared dish)
Right: Kakinomoto with no seasoning
My wife did the boiling and made the sunomono. I asked my wife to leave some unseasoned so I could have it with a sauce (4:1:1 mixture of dashi, mirin, and soy sauce).


Sissi said...

Another thing on my tasting list for next year... I only had edible chysanthemum leaves (actually they are still growing on my balcony) and love them, so I'd like to taste the flowers too.

Hiroyuki said...

Sissi: I hope you are lucky enough to find them. They are only in season around this time of year, and they are popular only in some prefectures, which include Niigata and Yamagata.

They don't have any strong flavor or aroma; you simply enjoy their texture, and their color.

Sissi said...

Talking about Niigata... I bought shio koji from Niigata this time! I went to a Niigata "antenna" shop and bought it from a very nice producer. I'll be experimenting soon!
I'm putting the flowers for the next trip's tasting list... I think I won't manage to taste everything I want even in ten years of trips to Japan... (In Switzerland you'd hardly need two days to taste local specialties ;-) unless you wanted to taste chocolate from every chocolate shop).

Hiroyuki said...

Sissi: I know of the antenna shop. I hope the shio koji lives up to your expectations!