Plant-Based blog : edible chrysanthemums

 One of Niigata's autumn delicacies foods is edible chrysanthemums（食用菊）.

 The name of the edible chrysanthemum changes depending on the region. "Kakinomoto" is the name used in the Kaetsu region of Niigata Prefecture (such as Niigata City), "Omoinohoka" in the Chuetsu region of Niigata Prefecture (such as Nagaoka City and Uonuma), and "Mottenohoka" in Yamagata Prefecture.

 According to Niigata Prefecture's website page, the main production areas are Niigata City and Tsubame City. Tsubame City is my hometown. It is said that about 80% of the "Kakinomoto" come from Niigata Prefecture's Minami Ward (formerly Shirone). Also, the season for "Kakinomoto" is from early October to late November (Niigata Prefectural Governmemt, 2019).

 From here on, edible chrysanthemums will be referred to as "Kakinomoto".

Here is a brief description of how to prepare the chrysanthemums.

1. Pluck and gather the edible parts.

(Hold the center of this flower and gently pull the petals to remove them easily!)

2. Prepare a large pot and add a little vinegar and a pinch of salt to the boiling water.

3. Add the "Kakinomoto" all at once and boil quickly.

4. Drain water.

5. Spread out the "Kakinomoto" as flat as possible and leave to cool.

6. Dress with vinegar to increase the reddish color.

This completes the "Kakinomoto"!!!!!

 I have "Kakinomoto" in my garden. My mother bought a seedling of "Kakinomoto" at a home center this spring and planted it in the garden. This year, we harvested a lot of it and put it on our dining table! I boiled the "Kakinomoto" and ate them with homemade sesame dressing. Last year, we also put it in miso soup. It was very tasty.

I hope everyone will try it too!!!

Niigata Prefectural Government. (2019). October Season: KakinoMoto

https://www.pref.niigata.lg.jp/sec/syokuhin/shun10-kakinomoto.html