vinegared chrysanthemum petals
A traditional Japanese dish of boiled chrysanthemum petals marinated in a sweet vinegar dressing; a type of namasu.
Kikunamasu is a dish made by briefly boiling edible chrysanthemum petals and marinating them in sweet vinegar.
Alternate name for the same dish, using 菊花 (kikka) for chrysanthemum flower.
Standard kanji spelling for this dish.
Variant kanji spelling using 鱠 instead of 膾; both are used for namasu dishes.
Compound of 菊 (kiku, 'chrysanthemum') and 膾 (namasu, 'vinegared dish'). The reading きくなます follows standard rendaku for the second element.