Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Shungiku (Chrysanthemum Leaves)

  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    Shungiku | Easy Japanese Recipes at

    Shungiku (春菊) is a common ingredient used for Japanese hot pot (nabemono) and salad (aemono). It is called Tong Ho in Chinese, or Garland Chrysanthemum and Chrysanthemum leaves/greens in English.

    Shungiku | Easy Japanese Recipes at

    Recipes Using Shungiku

    Tablesetup for shabu shabu - donabe hot pot, vegetables, meat, udon, and dipping sauces.

    Shabu Shabu

    Sukiyaki cooked in a cast iron pot.


  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails.

    For information about our privacy practices, please visit our website.

    No thanks, I am not interested