Shungiku — Chrysanthemum Greens
Japan-wide — winter vegetable; introduced from China during Tang Dynasty period
Shungiku (春菊, chrysanthemum greens, Glebionis coronaria) are the edible leaves and stems of a chrysanthemum variety grown specifically for food rather than ornament — with a distinctive bitter-herbal, slightly anise-adjacent flavour that is uniquely Japanese among widely-used vegetables. Shungiku is the defining leafy green of Japanese winter hotpot (nabe) culture — its bitter, aromatic character cuts through the richness of heavy winter broths. It is used in: sukiyaki (where its bitterness balances the sweet warishita); miso soup (briefly blanched shungiku with tofu); ohitashi (blanched and dressed with dashi-soy); and as a raw herb for decorating sashimi and nimono presentations. Shungiku cannot be eaten raw in significant quantity (too bitter) but brief blanching transforms it into a fresh, lightly bitter vegetable with a faint floral quality.