Yamagata Chrysanthemum Ohitashi
At a glance
| Name | Yamagata Chrysanthemum Ohitashi (Shokuyo-giku no Ohitashi) |
|---|---|
| Prefecture | Yamagata |
| Region | Hokkaido & Tohoku |
| Type | Blanched edible chrysanthemum petals dressed with vinegar or dashi |
What is it?
This autumn dish briefly blanches edible chrysanthemum petals and seasons them with vinegar, soy sauce or dashi, preserving their floral aroma, color and crisp texture.
History and local context
Yamagata has a notable culture of eating ornamental-looking chrysanthemum varieties such as mottainai and enmeiraku, turning seasonal flowers into a familiar vegetable side dish.
How to enjoy it
Blanch the petals only briefly, cool and squeeze them gently, then serve with vinegar soy or dashi; use chrysanthemum specifically grown for food, not florist flowers.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Yamagata Chrysanthemum Ohitashi from?
It is associated with Yamagata, in the Hokkaido & Tohoku region of Japan.
What kind of food is Yamagata Chrysanthemum Ohitashi?
This guide classifies it as blanched edible chrysanthemum petals dressed with vinegar or dashi. See the overview for its defining ingredients and texture.
Can I order Yamagata Chrysanthemum Ohitashi online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.