Shungiku

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"Spring Chrysantheum" (shungiku) as food

***** Location: Japan
***** Season: All spring
***** Category: Plant / Humanity

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Explanation

Spring chrysanthemum, shungiku 春菊 (しゅんぎく )
garland chrysanthemum
leaves of chrysanthemum, kikuna 菊菜（きくな）
..... shingiku しんぎく

Since its flowers resemble those of a chrysanthemum in autumn, it is called like this in the Kanto area. In Kansai, the resemblance of the leaves is stressed with the word kikuna.
It came originally from Europa to Japan in the 15th centruy. As edible food, it became important during WW2, when any kind of meat was scarce.

The most important areas of planting garland chrysanthemums are Chiba, Osaka and Ibaraki.


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Garland chrysanthemum (Leucanthemum coronarium, Chrysanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. It is referred to as tong hao in Chinese (茼蒿), shungiku (春菊) in Japanese, and ssukgat in Korean. It is popular in Cantonese cuisine, especially in the cuisine of Hong Kong, and in the Japanese in Nabemono (Japanese hot pot). Overcooking should be avoided and it is recommended to add it at the last moment to hot pot since it easily loses the structure. Young leaves and stems are used for flavoring soup and stir-fry. The leaves are an important ingredient in Taiwanese Oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry.
.................................................. other names
chop-suey-green
crown daisy
garland chrysanthemum
Japanese-green
tangho
tongho
shungiku
antimonio
mirabeles
moya
©　More in the WIKIPEDIA !

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The young leaves are best eaten from November till March. They are often seen in the various nabe hodgepodges.
The leaves should be kept fresh in a plastic bag until eaten.
Since the stems are rather hard, they are cut into small pieces and left to cook for a longer time.
The leaves are also used with aemono dressings or ohitashi お浸しblanched or in salads.

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gomaae, goma ae 春菊のごまあえ sesame dressing

jenobaso-su 春菊のジェノバソース風 Genova sauce

katteji chiizu 春菊とカッテージチーズの和え物 with cottage cheese

mazegohan 春菊の混ぜごはん mixed with rice

nori 春菊のお浸しのり風味 Blanched spring chrysanthemums with nori laver
The shredded nori are added just before serving.

piinattsu ae 春菊のピーナッツバターあえ with peanuts dressing

kik, toga
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Worldwide use


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Things found on the way


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HAIKU

夕支度春菊摘んで胡麻摺って　
yuujitaku shungiku tsunde goma sutte

preparing dinner
she picks spring chrysanthemums
and grinds sesame seeds　　　　　　　　

Kusama Tokihiko 草間時彦


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ひとたきに菊菜のかをりいや強く　
hitotaki ni kikuna no kaori iya tsuyoku

boiled just once
the fragrance of spring chrysanthemums
still quite strong　　　　　　

Takahama Toshio 高浜年尾


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汁のみの足に咲けり菊の花
shiru no mi no tashi ni sakikeri kiku no hana

they have bloomed
just for the soup broth -
chrysanthemum blossoms

Kobayashi Issa



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Related words


hinagiku 雛菊 (ひなぎく) "princess chrysanthemum"
an English daisy
choomeigiku 長命菊（ちょうめいぎく）chrysanthemum for long life
..... enmeigiku 延命菊（えんめいぎく）
tokishirazu ときしらず "not knowing time"
diijii デージー



kigo for late spring

azumagiku 東菊 (あずまぎく) "Azuma chrysanthemum"
(Azuma is an old name for the Kanto region)
..... azumagiku 吾妻菊（あずまぎく）
Gymnaster savatieri
miyako wasure ミヤコワスレ（都忘れ)
"forgot the capital of Kyoto"
..... noshungiku 野春菊（のしゅんぎく）wild spring chrysanthemum


hanawagiku 花輪菊 (はなわぎく) Tricolor chrysanthemum
hana shungiku 花春菊（はなしゅんぎく）



shineraria シネラリア cineraria
saineria サイネリア
shirotaegiku 白妙菊（しろたえぎく）Shirotae chrysanthemum
fuukigiku 富貴菊（ふうきぎく）Fuuki chrysanthemum
fukigiku 蕗菊（ふきぎく）Fuki chrysanthemum
fukisakura 蕗桜（ふきざくら）Fuki cherry
shuntoogiku しゅんとう菊（しゅんとうぎく）
Senecio cruenta
Zinerarie, Aschenpflanze


***** . Plants in Spring - SAIJIKI .


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***** Chrysanthemum (kiku) ... a KIGO

WASHOKU
Edible blossoms, edible flowers (shokuyoo no hana)


***** WASHOKU : INGREDIENTS


***** WASHOKU SAIJIKI : SPRING



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