What is the edible chrysanthemum "Afang Palace"? Find out about the origins and recipes of this ingredient that colors autumn in Tohoku!

There are many foods that make you feel like "autumn has arrived," like mushrooms and chestnuts, but in Aomori Prefecture, one of these is the yellow edible chrysanthemum " Abokyu ."

This time, we will introduce what kind of ingredient Afanggu is, its place of origin, when it is in season, how it differs from other edible chrysanthemums, and even recommended ways to eat it.

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What is Afang Palace? A look into the popular edible chrysanthemum in Aomori

What kind of food is 'Afang Palace'? We'd like to explore not only its taste and characteristics, but also the origin of its name.

Aboumiya is a famous edible chrysanthemum in Aomori

Abanggu is an edible chrysanthemum with vibrant yellow petals. It has a mild bitterness and a subtle sweetness, and you can enjoy its crunchy texture. With its beautiful appearance and easy-to-eat taste, it is an indispensable part of the Obon and autumn meals in Aomori. When it appears in supermarkets and farm shops, it is a classic taste that makes locals feel that "autumn has arrived."

What is the origin of the name?

The name "Afang Palace" is said to be derived from the magnificent palace built by the First Emperor of the Qin Dynasty in China. Borrowing the name of the luxurious palace, the chrysanthemum, as its name suggests, will add elegance to your dining table. The name may seem a little exaggerated, but it makes sense when you see how vibrant it is when served with food.

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Where is Afang Palace produced and when is it in season?

Where is the main production area of ​​the edible chrysanthemum, Afang Palace? We will also introduce the season when it is in season.

The main production area is Nanbu Town, Aomori Prefecture

Abōmiya is an edible chrysanthemum grown mainly in Nanbu Town, Aomori Prefecture . Nanbu Town has a cool climate with a large temperature difference between day and night, making it ideal for growing chrysanthemums. The Abōmiya grown here are characterized by their beautiful color and firm petals.

In addition to being processed into dried chrysanthemums, there have recently been attempts to commercialize them into jams and ciders, expanding the ways in which they can be enjoyed beyond the dinner table.

The peak season for Afang Palace is from mid-September to early November.

The harvest season for Afang Palace is from mid-September to early November. The petals turn a vibrant yellow and the sweetness and fragrance increase as the temperature begins to drop. The Afang Palace available at this time of year has a distinctive crisp texture and is exceptional when boiled or mixed while still fresh.

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What is the difference between Afang Palace, "Motenohoka", and "Kakinomoto"?

Speaking of edible chrysanthemums, "Motenohoka" and "Kakinomoto" are also famous. Is there any difference between Aboumiya, which is commonly eaten in Aomori, and Motenohoka and Kakinomoto?

The Abang Palace is yellow, the Mototohokki and Kakinomoto are purple.

Abō-gū is characterized by its bright yellow petals. Meanwhile, Motenohoka is a pale purple flower popular in Yamagata and elsewhere, while Kakinomoto is a reddish purple flower cultivated in Niigata and Yamagata. The individuality of each variety is clearly apparent just from their coloring.

Avaang Palace has less bitterness

Afang Palace has a mild, sweet taste with little bitterness. It also has a crisp texture, making it an edible chrysanthemum that is easy for a wide range of people to eat. "Motenohoka" and "Kakinomoto" have a slightly bitter taste and a strong, unique aroma, so they tend to be popular as snacks to go with alcohol or as a taste for adults.

Aboukyu can be eaten within the prefecture, but Tohoko and Kakinomoto can be eaten outside the prefecture.

Abōmiya has become a household food that is widely enjoyed on autumn dinner tables, mainly in Aomori. In contrast, Motenohoka and Kakinomoto are considered to be regional ingredients in Tohoku and Niigata, and tend to be distributed relatively frequently outside the prefecture. Abōmiya is primarily consumed within the prefecture, and its main feature is that it is preserved as a uniquely local flavor.

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Recommended ways to eat Epang Palace

Here, we will introduce how to enjoy Áfang Gong in your everyday dining room, focusing on the traditional ways it is eaten locally.

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A classic in Aomori! Salmon dashi and salted chrysanthemum

dashi no Shiokara," a dish made by combining the mushroom Samo-dashi (arm mushroom) with , is a popular autumn delicacy.

To make it, boil the chrysanthemum and samosa dashi, squeeze out the water, mix with soy sauce, sake, sugar, granulated dashi, and a cooled seasoning liquid made by boiling and cooling bird's eye chili, then add natto kelp and mix well. The sweetness of the chrysanthemum, the umami of the samosa dashi, and the stickiness of the kelp combine to make a dish that is perfect as a side dish for rice or as a snack with sake.

Add some color to your table! Chrysanthemum rolls

"Kikumaki" is a beautiful local dish made by wrapping red and white pickled vegetables in chrysanthemum petals.

First, lightly boil the chrysanthemums, drain the water, and make a daikon and carrot namasu (simmered dish). Wrap the namasu in the chrysanthemums using a rolling mat or plastic wrap, then cut and serve. The refreshing acidity and aroma of the chrysanthemums combine to make a dish suitable for entertaining guests or during Obon.

Enjoy the aroma and texture! Soup ingredients

Afang Palace is a delicious ingredient not only when boiled or mixed, but also when added to soup.

Simply tear up some Afanggu and add it to heated miso soup or clear soup. The yellow petals will spread out softly, creating a gorgeous appearance. The subtle sweetness and crunchy texture of the chrysanthemum go well with the gentle flavor of the soup. At home, it is often added when you want to add a little color, and it will instantly transform your ordinary miso soup into something special.

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summary

Aboumiya is an edible chrysanthemum cultivated mainly in Nanbu Town, Aomori Prefecture, and is characterized by its yellow petals, gentle sweetness, and crisp texture. Compared to regular edible chrysanthemums, it has less bitterness and is easy for anyone to eat, which is its appeal. Locally, it has been popular as a salted dish combined with samo dashi, a colorful chrysanthemum roll, and an ingredient in soup.
Because it is an ingredient that is rarely seen outside the prefecture, being able to eat Aboumiya is a unique experience in the Tohoku region. If you have the opportunity to visit Aomori or Nanbu Town in autumn, it is an ingredient that you should definitely try.

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