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Kiku Chrysanthemum Flower as Edible Garnish

‹ Ingredients And Produce

I

Origin

Japan — chrysanthemum cultivation for consumption in Yamagata, Niigata, and Aichi Prefectures; the imperial association with the chrysanthemum dates to the 13th century; culinary use documented from the Heian period

II

Description

The chrysanthemum (kiku, 菊) holds a unique position in Japanese culture as both the imperial crest (the Chrysanthemum Throne) and an edible ingredient in Japanese cooking. Edible chrysanthemum flowers — distinct from the aromatic shungiku (chrysanthemum greens) — are consumed as a seasonal autumn ingredient: small golden 'mum' petals are scattered over sashimi presentations as both garnish and mild flavour element, chrysanthemum vinegar pickles are a feature of Kyoto kaiseki, and the large petalled 'moyashi' white chrysanthemum variety from Yamagata Prefecture is a regional speciality prepared as an ohitashi or in vinegar dressing. The petals have a subtly bitter, chrysanthemum-aromatic character that acts as a palate-cleansing element.

III

The Thread

—Both Japanese and Chinese culinary traditions use edible chrysanthemum as a seasonal ingredient — Chinese cuisine favours dried chrysanthemum in herbal tea and occasionally as a flavouring; Japanese cuisine uses fresh petals as a seasonal visual and flavour element Chinese
—Both Japanese chrysanthemum petal use and European nouvelle cuisine's edible flower garnish tradition use flowers as seasonal visual indicators of specific times of year — the Japanese tradition precedes the European by centuries European
IV

Flavour Context

Mildly bitter, slightly floral, delicately aromatic; the petals function primarily as a seasonal indicator and visual element with a secondary palate-cleansing bitterness

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