This is a typical Japanese salad called ‘Sunomono’, that means ‘vinegared dish’. The most common Japanese salad dressing is made with Salt, Sugar and Vinegar. For Shungiku (Edible Chrysanthemum) salad, I definitely add some Soy Sauce. A little bit of Japanese Mustard or Sesame Oil would be a nice addition. ‘Sunomono’ is usually served in a small quantity for a nice contrast to other dishes with its sweet and sour flavour.


2 to 4 Servings


250 to 300g Shungiku (Edible Chrysanthemum)
1 teaspoon Salt for cooking
1 teaspoon Toasted Sesame Seeds

1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1 teaspoon Sugar
1 pinch Dashi Powder *optional

  1. Wash Shungiku (Edible Chrysanthemum) well and blanch in boiling salted water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. *Note: Thick stems need to be cooked longer. Leaves can be easily over cooked.
  2. Place the dressing ingredients in a bowl and mix to combine. Cut Shungiku (Edible Chrysanthemum) into 5cm length and mix with the dressing. Sprinkle with some Toasted Sesame Seeds.