Glossary - Ingredients



Nanohana are in season from January through April. They are harvested while still buds.



Nanohana are rich in vitamins and minerals such as carotene, vitamins B1, B2 and C, calcium and iron.


The buds are soft and tasty, so choose blossoms that have not opened. Choose ones with fresh cut stems and that are dark green.

Cooking Tips

Both the leaves and stems are delicious. They can be used in various ways including in boiled, dressed, stir-fried, soup and deep-fried dishes, or just blanched. If parboiling, boil the blossoms quickly in boiling water with a bit of salt to make use of their slight pungency and firm texture.

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