tag:blogger.com,1999:blog-3101980281470446262.post3158891831804205849..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Fall is Here!! (Continued)/秋だ!!(続き)Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3101980281470446262.post-68441114166675186332009-10-27T16:31:15.454+09:002009-10-27T16:31:15.454+09:00A yellow kind is also available here.
Taste? It&#...A yellow kind is also available here.<br />Taste? It's rather tasteless. The recipe says that the tiny petals near the center of the flower are bitter. It actually says to remove them, but I hate to throw them away. (I didn't find them bitter.) The texture is crisp, and is interesting because each petal is hollow. It is soft, but it's soft even when it's fresh, and I don't think that boiling it changes its texture very much.<br />My wife wanted some acidity, so she added some vinegar to the dashi, soy sauce, and sugar mixture.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-90052736337267622712009-10-27T16:00:29.791+09:002009-10-27T16:00:29.791+09:00Wow, this is so interesting! I've seen edible...Wow, this is so interesting! I've seen edible chrysanthemums (the small yellow kind) used as garnishes, but never heard of cooking and eating them like this. What does it taste like? Is it sweet, like chrysanthemum tea, or stronger tasting like shungiku? I used to grow shungiku but I have never seen flowers like this. How is the texture? Is it soft when cooked like this? Sorry for all the questions, this is just so interesting to me ;)Yangszehttps://www.blogger.com/profile/06739891543812219552noreply@blogger.com