Chrysanthemum Greens with Ponzu
Prep time
Cook time
Total time
Cold dish
Recipe type: appetizer
Cuisine: Japanese
Serves: 4
  • 1 bunch crysanthemum leaves
  • ponzu/if not available ½ lemon and soy sauce.
  1. Chop of end of stems and wash in a big bowl of water. Keep the leaves whole as they will shrink quite a bit.
  2. In a pot of boiling water, add the chrysanthemum leaves. They will cook very quickly. Just leave it in for a minute and quickly drain.
  3. Place the leaves in a bowl of iced water to stop the cooking and keep the leaves from turning brown.
  4. Drain the water. Using both hands, gently squeeze as much water as you can from the leaves.
  5. Chop into thirds and plate.
  6. Pour ponzu or squeeze lemon and add shoyu and enjoy.
Recipe by Asian Lifestyle Design at