Vegetables

Edible chrysanthemum flower

小菊　こぎく　kogiku

Also known askogiku

No peak season recorded

Edible chrysanthemum flower (kogiku), Japanese vegetable — Edible chrysanthemum flower (kogiku) 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 chrysanthemum flower: As a sashimi garnish — As a sashimi garnish

The petals pulled off into the soy sauce, adding scent and colour.

Edible chrysanthemum flower: As a garnish — As a garnish

A single bloom laid beside sashimi or on a hassun course, usable in any season.

Edible chrysanthemum flower: Sunomono — Sunomono

The petals blanched briefly in vinegared water, which keeps the colour vivid.

How to choose

Blooms not yet fully open, with vivid colour and a fresh cut on the stem.

Storage

Wrap in damp paper, seal and refrigerate. Use within two or three days.

Main areas

Aichi
Fukuoka
Okinawa
Shizuoka

Good to know

The single chrysanthemum laid beside sashimi, grown for the table. Pulling the petals into the soy sauce is the proper use, and the flower is held to have an antibacterial effect. A different variety from the large edible chrysanthemum; this one is mainly for colour.

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