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.
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.