Shungiku to atsuage, benibana no yuzu-remon-ae / garland chrysanthemum, deep-fried tofu and safflower petals in yuzu-lemon dressing

Slightly bitter shungiku goes well with citrus. In this dish, the oil from atsuage softens the sharp edge of citrus somewhat while the soft tofu inside atsuage adds a tender note.

Benibana gohan / steamed rice with safflower petals

Cheerful orange-yellow rice accentuated with reddish petals. The slight bitterness of safflower petals is countered by sweet rice.

Kyuri to benibana no sunomono / Japanese cucumber and safflower in sweetened rice vinegar

A typical cucumber dish comes to life with the addition of bright safflower petals.