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.
このブログ内を検索して、「かきのもと」（食用菊）についてはすでに二回も書いてあることが分かりましたが、ともかく、興味深い食材なので、また書きます。
Today, my wife got this kakinomoto from her brother.
今日、妻が実兄からこのかきのもとをもらいました。
他で述べたように、（変色しないよう）お酢を少し入れたお湯で茹でます。
Left: Kakinomoto sunomono (vinegared dish)
Right: Kakinomoto with no seasoning
左：かきのもとの酢の物
右：味付けしていない、かきのもと
妻が茹でて、酢の物を作りました。私は少し味付けしないでと頼みました。たれ（出汁、みりん、醤油を4:1:1で合わせたもの）で食べたかったので。
4 comments:
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.
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.
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).
Sissi: I know of the antenna shop. I hope the shio koji lives up to your expectations!
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