The appeal of chrysanthemum and recommended recipes: How to make the most of this fragrant winter ingredient

As its name suggests, shungiku is a plant with flowers that resemble chrysanthemums and bloom in the spring. Also known as "chrysanthemum greens" in the Kansai region, it has a long history, having been introduced to Japan from China and first cultivated during the Edo period. This article will introduce the characteristics, selection, nutritional value, and delicious ways to eat shungiku

Characteristics of garland chrysanthemum

Regional differences in usage

In the Kanto region, the branches are mainly picked one by one, but in the Kansai region, the whole plant is harvested. The taste is the same in both regions, but the Kanto variety has a distinctive fragrance

Seasonality and how to choose

Crown chrysanthemum is available all year round, but is especially in season in winter. It is often used in hotpot dishes during the cold season, and is in high demand for these dishes. The key to choosing crown chrysanthemum is to choose ones with short stems, a deep green color, and many leaves. Be careful, as thick stems and those with flowers are of lower quality

How to save

Leftover chrysanthemums will last longer if wrapped in wet newspaper and stored in the refrigerator, especially if they still have the roots attached

Nutritional value

Shungiku is rich in calcium, potassium, and iron, and as a green and yellow vegetable, it is also rich in carotene

Recommended ways to eat chrysanthemum

Shungiku tempura: A dish with a crunchy texture and delicious flavor

Shungiku kakiage is a dish that allows you to enjoy the distinctive aroma and texture of shungiku. It pairs perfectly with peeled shrimp, and dipping it in tentsuyu sauce enhances the flavor even more. Below is a recipe for four servings

Ingredients (4 servings, approximately 240kcal)

• Crown chrysanthemum: appropriate amount
• Peeled shrimp: 100-120g
• Cornstarch: 1 teaspoon
• Dashi: 1 cup

others

• flour
• Fried oil
• soy sauce
• Mirin

How to make it

1. Preparation

Pick the leaves from the chrysanthemum. Remove the vein from the peeled shrimp and cut them in half if the shrimp is thick

2. Make the batter

Combine the eggs and water to make 3/4 cup, then add the cornstarch and flour (about 1 cup) and mix well to make the batter

3. Frying

Mix the chrysanthemum and peeled shrimp prepared in step 1 with an appropriate amount of the batter made in step 2. Deep fry in oil heated to 180°C until crispy

4. Make Tentsuyu

Put 1 cup of dashi stock into a pot, add 3 tablespoons each of soy sauce and mirin, bring to a boil, and make the tempura sauce. Serve with the kakiage to finish

This chrysanthemum tempura not only adds color to your table, but also allows you to enjoy the natural flavor of chrysanthemum

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.