Chrysanthemum Leaves
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02.01.2016
Crunchy chrysanthemum greens for a fresh sense of spring
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Whoever invented the Chinese character for both Epring Eand ‘chrysanthemum Elikely considered those subjects inseparable after experiencing the delightful smell and taste of fresh shungiku chrysanthemum greens blooming as the weather warmed. Now, various kinds of shungiku grow from November to March in Japan, lending fresh crunch and astringent taste to sukiyaki, fugu (blowfish) nabe and other hot pot dishes, stir fries, fresh salads and tempura.
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