Edible Chrysanthemum Ohitashi | Yamagata
Edible chrysanthemum ohitashi removes the petals, briefly blanches them in vinegar-acidulated water, chills and seasons them with soy, dashi or vinegar. Purple Mottenohoka and yellow...
At a glance
| Name | Edible Chrysanthemum Ohitashi | Yamagata (Shokuyo-giku no Ohitashi) |
|---|---|
| Prefecture | Yamagata |
| Region | Hokkaido & Tohoku |
| Type | Briefly blanched edible chrysanthemum petals |
What is it?
Edible chrysanthemum ohitashi removes the petals, briefly blanches them in vinegar-acidulated water, chills and seasons them with soy, dashi or vinegar.
Purple Mottenohoka and yellow cultivars differ in aroma, sweetness, bitterness and crispness. Ornamental flowers are not substitutes.
History and local context
Yamagata highlights Mottenohoka's tubular crisp petals and autumn season. Its name has multiple folk explanations and no single proven origin.
How to enjoy it
Drain gently and season lightly to preserve fragrance and snap. Buy only flowers sold as food and refrigerate after cooking.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Edible Chrysanthemum Ohitashi | Yamagata from?
It is associated with Yamagata, in the Hokkaido & Tohoku region of Japan.
What kind of food is Edible Chrysanthemum Ohitashi | Yamagata?
This guide classifies it as briefly blanched edible chrysanthemum petals. See the overview for its defining ingredients and texture.
Can I order Edible Chrysanthemum Ohitashi | Yamagata 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.
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