菊きく花か膾なます

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: なます

• 菊きく花か膾なますは、食しょく用よう菊ぎくの花はなびらをさっと茹ゆでて甘あま酢ずに漬つけた料りょう理りです。

  Kikuka-namasu is a dish made by briefly boiling edible chrysanthemum petals and pickling them in sweet vinegar.

• 秋あきの献こん立だてに菊きく花か膾なますを添そえると、彩いろどりが美うつくしくなります。

  Adding kikuka-namasu to an autumn menu makes the presentation more colorful.