also: きっかなます
noun
chrysanthemum namasu; pickled chrysanthemum petals
A traditional Japanese dish of boiled chrysanthemum petals dressed in a sweetened vinegar mixture, similar to namasu. Often served as a side dish or in kaiseki cuisine.
See also: 膾 (なます)
Kikuka-namasu is a dish made by briefly boiling edible chrysanthemum petals and pickling them in sweet vinegar.
秋の献立に菊花膾を添えると、彩りが美しくなります。
Adding kikuka-namasu to an autumn menu makes the presentation more colorful.