KIKU & SHUNGIKU

Kiku is chrysanthemum, a key ingredient is Japanese cuisine, especially when it is in season, right about now. It is used in Kai-seki presentations, in the form of edible flowers, normally in yellow and purple. The leaves are chopped as shown for garnish and the stalk has a flavor that resembles the 'Tong-Ho' in hotpot, in fact Sensei said it is popular in Shabu-Shabu here. From Google - called Chrysanthemum Coronarium - they might be the same family as they like alike. The flowers come in neat petals, we poached them in boiling water, then into water with ice cubes to stop the cooking. Squeezed dry they are served as veggie balls with grilled food in Kai-seki.

Taking advantage of the season my favorite is Shungiku, a bowl of Soba with chrysanthemum deep fried Tempura style, for Y350 or HK$27. It is labeled as 'Ninki' or loosely translated 'best selling house special' because it is fresh, aromatic, and flavorful with great texture, no wonder everyone orders it.