Meet shungiku: Japanese coriander

We can say that the shungiku It is a kind of Japanese coriander because it is present in many dishes, especially in soups. One of the ways to use cilantro, for example, is to put it in soups to finish.

In addition, coriander is very controversial, with people who love it and people who hate it. In a way, this is also the case with this leaf, as its bitter taste makes some people less interested in it.

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But at the same time, the shungiku goes beyond cilantro and the Japanese eat it even in large chunks.

Learn more about this amazing leaf and its health benefits here.

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the japanese coriander

One of its names is crown daisies (Glebionis coronaria), also known as chrysanthemum greens and 春菊 shungiku In japanese. In Japan these leaves can be easily found between the months of November to February of each year.

In recent years, they can be found in Japanese supermarkets all year round, but as they are more readily available in this season. Many people put daisies in foods that taste great in the cold winter months, such as hot pot dishes, sukiyaki and soups.

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For this reason, many Japanese have the notion that crown daisies are good when cooked. But, there are already those who also eat these leaves without cooking them.

It is noteworthy that only these leaves are edible and they come out of a flower. The flower itself cannot be eaten.


Read too:


Japanese coriander, how it can be consumed and the health benefits

The most common way to eat shungiku is by adding it to soups. As it is mostly consumed during the winter, it is great for maintaining good health and stamina to avoid the flu.

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In addition, it is a food rich in many vitamins such as C, A and B2, in addition to containing iron. That is, it is great to be added to meals to have an even more complete and balanced diet.

Like many other Japanese foods, these leaves can bring many health benefits and help with immunity.

Although they are delicious when cooked and even more common to be eaten this way, you can appreciate the aroma and texture of daisy leaves more by eating them raw.

The stems are a little tough, so it’s best to separate them for use in miso soup and other hot dishes.

However, know that even for the Japanese, this way of consuming these leaves is something quite different and unusual. But, if there are so many benefits in this leaf, why not consume it in another way, right?

So if you’re looking for a new salad idea and you can find daisies where you live, why not give it a try?

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