Heirloom Crop : Cooking Chrysanthemum

2019

TSURUOKA, UNESCO Creative City of Gastronomy
Tsuruoka, Japan

Chrysanthemums are used for various local dishes. Only the outer petals of the flower are used in cooking. The petals are blanched in hot water and then prepared with vinegar or sesame dressing. A perfect dish for warm days in autumn.

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Details

Title: Heirloom Crop : Cooking Chrysanthemum
Date Created: 2019
Location: Tsuruoka City, Yamagata Prefecture, Japan

TSURUOKA, UNESCO Creative City of Gastronomy

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