Vegetables

Edible snapdragon

金魚草　きんぎょそう　kingyoso

Also known askingyoso, kingyosou

No peak season recorded

Edible snapdragon (kingyoso), Japanese vegetable — Edible snapdragon (kingyoso) is available all year round.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Edible snapdragon: As a sashimi garnish — As a sashimi garnish

A single bloom beside sashimi or on a hassun course; the yellow stands out on the plate.

Edible snapdragon: Salad — Salad

Scattered for colour. The petals can be eaten as they are.

Edible snapdragon: As a garnish — As a garnish

Laid on soups or appetisers, usable in any season.

How to choose

Blooms not yet fully open, in a vivid yellow, with no wilting or discolouration.

Storage

Refrigerate in the pack. Sensitive to drying, so keep it sealed. Use within two or three days.

Main areas

Aichi
Shizuoka
Fukuoka
Nagano

Good to know

A snapdragon grown for the table, named in Japanese for the way the flower resembles a swimming goldfish. It is raised differently from ornamental stock so that it can be eaten. It has almost no flavour; its role is to bring colour and a sense of season to a dish.

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