noun
vinegared chrysanthemum petals
A traditional Japanese dish of boiled chrysanthemum petals marinated in a sweet vinegar dressing; a type of namasu.
菊膾は、食用菊の花びらをさっと茹でて甘酢に漬けた料理です。
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.