Shungiku

Shungiku is a famous aromatic green with a floral flavour and wonderful soft texture. There are many distinct varieties, each with unique leaf shapes.

Shungiku is a very popular vegetable throughout Asia and small parts of the Mediterranean, and is a member of the daisy family. It has a wonderful unique flavour that is popularly enjoyed in hot pot soups, tempura, stews, side salads and stir fries. Shungiku is typically blanched or stir fried quickly, before being added to hot dishes at the end of a cook to retain its colour and texture.

Shungiku is Glebionis coronaria or edible chrysanthemum’s, Japanese name.
It goes by Chon ho in China, Gul chi in India, , Ssukgat in Korea, Kek wah in Malaysia, Cai cui in Vietnam and Mantilida in Crete.

August 18 2021

Gardener Suguru Fukuda from The Seiko Farm, Tokyo, plants Shungiku seedlings in his organic vegetable garden. These gardeners are really wonderful to watch, follow them on instagram.

Recipe: Shungiku goma-ae.

Goma-ae is a delicious Japanese sesame dressed salad.
150g of shungiku
Dressing:
1 Tbsp ground sesame seed
1/3 tsp sugar
1/3 tsp soy sauce
1. Trim and blanch shungiki then rinse in cold water
2. Squeeze water out of shungiku and cut into 2” lengths
3. Mix the dressing and pour dressing over greens just before serving

Recipe: Shungiku with Shira-ae

Tonight we’ll be trying this recipe for Shira-ae, a Japanese tofu sauce, with Shungiku. This is a recipe from Elizabeth Andoh's book Kansha: Celebrating Japanese Vegan and Vegetarian Traditions.

Recipe: Shungiku tempura

We really had to post this video ~ tempura shungiku is a recipe for the brave! There is a lot written on tempura ~ and the differing opinions surrounding the use of eggs, the frying temps and the addition of alcohol. If your interested ~ check out this vegan udon recipe ~ it calls for a shiitake mushroom and kombu dashi, which Grace has made before and it is~ legit.
Happy frying!