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Appetizer
The "abôkyu" chrysanthemum is bright yellow. It has a strong fragrance and a crunchy texture pleasant in the mouth. It's harvested at the end of October, beginning of November. The flowers are hand picked, one by one. They are dried on the day of harvesting.
Perfectly suits
To rehydrate dried chrysanthemums, throw them into boiling, vinegar water, and boil very quickly. Their natural colour and texture will reappear (be careful : over boil them and they lose their crunchiness). Then strain and plunge into icy water so as to retain their colour and brilliance. Finally, press them to remove excess water.
Mixed with a good soy sauce seasoned with a touch of vinegar, they will make an excellent marinade.
They are also surprising in mayonnaise or mixed with white daikon radish or grated black radish, or all types of mixed salads, pasta dishes, to garnish sashimis (they bring a refreshing elan), marinated with Chinese cabbage or to garnish miso soup.
An idea for a delicious marinade : grate 10 dried shelled walnuts and add 5 full soupspoons of a very good 3-year-old soy sauce and a full coffee spoon of sugar. Mix well. Add 2 full soupspoons of rehydrated chrysanthemum petals and marinate your fresh spinach or white cabbage…
