Shungiku

Definition and Characteristics of Shungiku

“Shungiku” is a type of leafy vegetable belonging to the chrysanthemum family, the same family as chrysanthemum flowers commonly used for tea. The name “Shungiku” (春菊) is a Japanese term that literally means “spring chrysanthemum,” referring to the fact that its flower—known as “Crown daisy”—blooms in the spring season, unlike other chrysanthemums flowers that typically bloom in autumn. It is considered a highly important vegetable in Japanese culinary culture.

 

Origin and Global Names of Shungiku

Although Shungiku is widely found across East Asian countries and is known by different names in each region—such as Ssukgat in Korean, tóng hāo cài in Mandarin Chinese, and cải cúc or tần ô in Vietnamese (commonly known in Thai as Tang Oh)—the plant actually originates from the Mediterranean region of Europe. In the past, people in this region primarily cultivated it as an ornamental plant due to its attractive white petals and bright yellow centers.

 

Historical Introduction to Japan

According to historical records from the 15th century, it is believed that Shungiku was first introduced to Japan during the Muromachi period (1336–1573) through trade with China. It later became widely cultivated for consumption during the Edo period (1603–1868). In addition, the Crown daisy flower became culturally significant in Japan, symbolizing longevity and loyalty to the imperial family. The flower also appears on the imperial crest of Japan.

 

Growing Conditions and Regional Cultivation

Shungiku grows well in cool climates, with optimal temperatures ranging from 10 to 18 degrees Celsius. It can generally be cultivated throughout Japan, but certain regions are particularly well known for its production. The Kansai region (western Japan) is known for producing tender leaves, while Hiroshima and Okayama prefectures utilize plastic tunnel farming to extend the harvest season. In Fukuoka, Shungiku is widely grown on small household farms, and the Kanto region (eastern Japan) produces large quantities during the winter season.

 

Edible Parts and Nutritional Benefits

The edible parts of Shungiku are the young leaves and stems. The leaves have a distinctive aroma similar to the flower itself and a slightly bitter, herb-like taste that becomes milder when cooked. The stems, on the other hand, have a slightly sweet flavor. Shungiku is rich in nutrients, particularly vitamin K, which is essential for blood clotting; dietary fiber, which supports digestion; calcium, which strengthens bones; and potassium, which contributes to heart health.

 

Culinary Uses of Shungiku in Japanese Cuisine

In Japanese cuisine, Shungiku is most commonly used in soup-based dishes such as Nabemono (hot pot), Shabu Shabu, and Sukiyaki. It is typically added at the final stage of cooking to preserve its delicate flavor and prevent it from becoming overly soft. Additionally, it can be eaten fresh in salads, prepared as Goma-ae (blanched vegetables dressed with sesame sauce), or used as a vegetable tempura by coating it in batter and deep-frying.