Shungiku Chrysanthemum Greens Uses and Preparation

Japan — introduced from China in ancient period; cultivated throughout Japan; particularly associated with Kinki and Kanto regions for nabe culture

Shungiku (春菊, spring chrysanthemum, Glebionis coronaria) is the edible chrysanthemum grown for its aromatic leaves and shoots, used extensively in Japanese hot pot (nabe), tempura, and salads. The plant has a distinctive herbal, slightly bitter, resinous aroma — somewhat reminiscent of marigold or tarragon — that is instantly recognisable and beloved in Japanese cooking. It is considered a standard nabe ingredient alongside hakusai (napa cabbage), tofu, and enoki mushrooms. Beyond nabe, shungiku appears in: gomae (sesame dressing), tempura, ohitashi (blanched and dressed), as a spring salad green, and in goma-ae sesame sauce as a side dish. The young shoots and leaves are most tender; mature leaves become more assertively bitter.

• Shungiku and Chinese tong hao are the same Glebionis coronaria plant — both Japanese and Chinese cuisines use it in hot pot as a late-addition aromatic green, with comparable cooking times and flavour roles → Tong hao (chrysanthemum greens) in hot pot and stir-fry Chinese
• Both shungiku and Italian cicoria occupy the culinary role of pleasantly bitter greens that provide contrast and complexity against rich preparations — both are blanched or briefly cooked to manage bitterness levels → Bitter greens (cicoria, dandelion) in salads and pasta Italian

Herbal, aromatic, slightly bitter, with a distinctive chrysanthemum resin note that is pleasantly assertive — one of Japanese hot pot's most characteristic flavour signatures