All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Shungiku to shirasu no mazegohan / steamed rice mixed with garland chrysanthemum and dried young sardine

The tangy flavor of garland chrysanthemum, a type of edible chrysanthemum, gives a nice twist to steamed rice.

Tiny bunch of shungiku garland chrysanthemum
1 tbsp shirasu dried young sardine
2-3 tsp toasted white sesame seeds
Steamed rice (not in photo)


Blanch shungiku.
Bring water to boil, and put shungiku, stem end first.

When color brightens, immediately remove from boiling water and place in ice water to stop the shungiku from cooking and to preserve color.

When shungiku has cooled, squeeze out extra water, and finely chop.


To fluffed up steamed rice, add shungiku, shirasu and sesame seeds, and gently mix well.

  • If unsure about the taste of garland chrysanthemum, try a smaller amount first. 
  • If the finished rice tastes too strong, it can be made into fried rice oil makes the taste a bit milder. (Adding lightly beaten egg would make it even milder.)
  • Goes well with aka miso soup. Also goes well with dishes prepared with oil but without a complex flavor.

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