Hoshi Kiku Aomori Dried Edible Chrysanthemum

From Aomori · Abokyu Variety · Shelf-stable Hoshi Kiku — Aomori's dried edible chrysanthemum, steamed and sun-dried. Brought directly from Japan — only by Hokkaido Uni Shop. What is Hoshi Kiku? Hoshi Kiku (干し菊) is an edible chrysanthemum grown in the southern part of Aomori prefecture — specifically the Abokyu (阿房宮) variety, cultivated in towns like Nanbu. The flowers are steamed, then dried into thin yellow sheets. The dried form keeps a crisp texture, a distinct floral aroma, and a faint natural sweetness. A regional ingredient in northern Tohoku cuisine, Hoshi Kiku has been preserved this way for generations. In Aomori's Kennan area, rehydrated kiku is rolled with daikon and carrot into Kikumaki (菊巻き) — a traditional dish served when receiving guests. Specifications Origin Aomori, Japan Variety Abokyu (阿房宮) Size 17g Condition Dried · Shelf-stable, store at room temperature Availability Pre-order How to enjoy Two ways to use, depending on the dish: Direct, no rehydration: Add straight to miso soup, clear broth, or hotpot. The kiku releases its aroma into the broth as it warms. Rehydrated: Briefly boil for 1–2 minutes, then rinse in cold water. The yellow color returns. Use in sunomono (vinegared dishes), aemono (dressed salads), ohitashi, or tempura. Pairing notes — Daikon and carrot for Kikumaki, light vinegar dressings, dashi-based broths, soba. The aroma reads best against clean, restrained flavors. About availability: Hoshi Kiku is harvested and dried in Aomori on an annual cycle. Stocks reflect what's available from each season's production. Pre-order.