Flowers on the dinner table are not just for show, at least in an increasing number of specialty establishments that offer edible ones.
In June, Gmgm cafe opened in the Koenji area of Suginami Ward, Tokyo, offering food and drinks using edible flowers, from a crepe decorated with violets and a pink curry colored with plant dye to a juice with rose and chrysanthemum petals.
"It's so cute," said a 21-year-old woman taking photos with her smartphone of a pink-colored juice with floating petals placed before her. "It looks good and tastes good. I'm going to post images on Instagram."
Pickled chrysanthemums are a classic example of an edible flower consumed in Japan for many years. These days, even more colorful flowers, such as pinks and carnations, are in the spotlight as being photogenic for posting on social media.
Edible flowers usually do not have strong aromas or bitterness. They are grown either pesticide-free or using agricultural chemicals designated acceptable by the Agriculture, Forestry and Fisheries Ministry. These agricultural chemicals are like those used for vegetables. Toyohashi, Aichi Prefecture, is a famous production center of edible flowers.
The number of edible flower items at restaurants registered on the Gurunavi online restaurant guide increased by 60 percent from June 2017 to this past June.
Color is not the only reason for the rise in popularity of edible flowers, as they are also nutritious. Nasturtiums are said to have more than twice the vitamin A of broccoli, while vitamin C in snapdragons is more than 10 times that of tomatoes. So edible flowers can also be substituted for vegetables.
The fresh vegetable section of some department stores and supermarkets might also sell edible flowers. For example, Takashimaya department store's Shinjuku branch in Tokyo has an assortment of edible flowers, western orchids and mini roses. The lineup changes depending on the season and weather conditions.
"In the past, business operators were the main purchasers of edible flowers," said a Takashimaya employee. "However, we have seen an increase in the number of individual customers over the past few years. Some customers say they use them when they have guests."
Mieko Komatsu, an herb expert and president of the Japan Edible Flower Society, recommends adding a sprinkling of petals to a regular dish. "That alone can make the dish look beautiful to welcome your guests on a special day," she said. "Enjoy trying various flowers as there are different kinds of edible flowers on store shelves depending on the season."
Salad for starters
For beginners who want to enjoy edible flowers at home, Komatsu recommended starting with a salad. You just need to remove the calyx, tear off the petals and scatter them over vegetables. Small flowers can be added to the salad as they are.
You can use edible flowers to add color to salad dressing. Place vivid flowers such as hibiscus and butterfly pea in vinegar and leave until it turns color. Then add oil, salt and pepper to make a colorful dressing.
You can also try preparing a dessert. Add whole flowers into a jelly mix before setting to make them look as if they are floating inside.
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