Beautifully colored edible chrysanthemum “Motte-no-hoka”
Edible chrysanthemum is a Japanese regional dish. It’s called “Mote-no-hoka”, and it’s nice texture and beautiful in color.
ECO Point
Don’t you leave the water running when you wash the dishes? Water is an important natural resource. Let’s use washtub. You can save 1/9 of the amount of water If you use dishwasher.
Ingredients
- Edible Chrysanthemum
- Vinegar
How to make
- Pluck off the calyx part of the chrysanthemum and leave only the petals.
- Boil plenty of hot water and add vinegar.
- Boil for about 1 minute, soak in water, squeeze the water, and eat with ponzu or your favorite seasoning ♪
Point
- If you add vinegar when boiling, the color will come out beautifully. It’s not for seasoning, so you don’t need to add plenty.
