also: きっかなます
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
Kikuka-namasu is a dish made by briefly boiling edible chrysanthemum petals and pickling them in sweet vinegar.
Adding kikuka-namasu to an autumn menu makes the presentation more colorful.