Japan — both widely cultivated, shungiku introduced from China, mitsuba indigenous
Among the aromatics that distinguish Japanese cuisine from all others, two herbs stand as the most uniquely Japanese: shungiku (春菊, crown daisy greens, Chrysanthemum coronarium) and mitsuba (三つ葉, Japanese parsley, Cryptotaenia japonica). Neither has a Western equivalent close enough to be used as a substitute without significant flavour change. Shungiku are the young leaves of the crown daisy plant — slightly bitter, resinous, with a distinctive floral-herbal character that combines chrysanthemum flower, green bitterness, and a faint anise note. They are used in nabemono (hotpot — particularly shabu-shabu and sukiyaki), as tempura, in salads dressed with sesame, and as a garnish for simmered dishes. They should never be overcooked — 30 seconds in a hotpot is their maximum. Mitsuba (three-leaf) is the Japanese equivalent of Italian parsley in functional terms — used as a final fragrant garnish on chawanmushi, soups, and simmered dishes — but its flavour is completely different: mildly celery-like, slightly grassy, with a clean, spring freshness that is particularly well-suited to delicate dashi-based preparations. Like shungiku, mitsuba is heat-sensitive and should be added only at the very end of cooking or used raw.
Shungiku: resinous, slightly bitter, chrysanthemum-floral with an anise undertone. Best experienced in a hotpot where the broth tempers the bitterness. Mitsuba: clean, mild, slightly celery-herbal with a fresh spring brightness. The scent is more expressive than the taste — it is aromatherapy as much as seasoning.
{"Shungiku: used for its aromatic bitterness — add to hotpots in the final 30 seconds only; longer cooking destroys both colour and flavour","Mitsuba: a finishing herb — added raw or as a final garnish; never cooked; its volatile aromatics dissipate with heat","Shungiku stems are tougher than leaves — leaves only should be used in fine cooking; stems may be pickled separately","Both herbs are at their best in spring and early autumn — summer heat concentrates bitterness to an unpleasant level in shungiku","Mitsuba is grown in bunches of three-leaved stems — the number three (mitsu) in the name is also culturally auspicious","Shungiku can be substituted (imperfectly) with young spinach for cooking applications, but the aromatic character will be completely absent"}
{"Shungiku sunomono (vinegared salad): briefly blanched shungiku with a sesame-vinegar dressing is a classic preparation where the slight bitterness and sesame complement each other","Mitsuba is used as a knot garnish (mitsuba no musubi) in formal kaiseki — the stem is briefly blanched to become pliable, then tied in a knot and placed as a decorative element on the dish","Shungiku tempura: dipped whole, light batter — the bitterness is moderated by the frying and oil coating","Both herbs store well in water (like fresh parsley) in the refrigerator — stand upright in a glass of cold water, covered loosely with a plastic bag","Wild mitsuba (norabiru) has a more intense flavour than cultivated varieties — available at farmers markets in spring","Shungiku seeds are available in Japanese seed catalogues for home growing — it is among the easiest and most rewarding Japanese herbs to grow in temperate climates"}
{"Overcooking shungiku — it turns dark, bitter, and slimy within 60 seconds of extended heat","Chopping mitsuba too far in advance — the cut surfaces oxidise quickly and the aroma dissipates","Using shungiku raw in large quantities — the raw bitterness is intense; brief blanching or hotpot wilting is preferred","Treating mitsuba as a cooking herb rather than a finishing aromatic — its role is fragrance delivery, not flavour development"}
Tsuji: Japanese Cooking — A Simple Art