Food · Fermented foods
Kiku (Edible Chrysanthemum)
きく (Kiku)
Also known as: Kiku, Edible chrysanthemum, Mottenohoka, Chrysanthemum morifolium, 食用菊, もってのほか
Looking for a Japanese supplier of Kiku (Edible Chrysanthemum)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | きく |
| Common Japanese notations | きく, 菊, 食用菊, もってのほか, 延命楽 |
| Origin | Edible chrysanthemum (Chrysanthemum morifolium); principal modern production regions Yamagata (the leading area, with 'Mottenohoka' / 延命楽 the famous purple-flower premium cultivar) and Aomori (the volume yellow-flower cultivar 'Aboukyu' / 阿房宮) |
| Typical functions | Sashimi garnish — defining Japanese cuisine accent (yellow chrysanthemum on sashimi platters), Mottenohoka premium retail — Yamagata regional autumn specialty, Ohitashi and pickled (su-zuke) preparations, Premium kaiseki autumn ingredient |
| Regulatory status in Japan | Standard agricultural product labeling. Yamagata Mottenohoka and Aomori Aboukyu regional brand naming established. Note: this is the food version distinct from chrysanthemum-morifolium-flower-extract (cosmetic ingredient — see separate glossary entry). Kiku is not a designated allergen but rare allergic reactions to Asteraceae family are documented. |
Kiku (きく / 食用菊) — edible chrysanthemum (Chrysanthemum morifolium) — is a distinctive Japanese autumn seasonal food with two principal production tracks: Aboukyu (阿房宮, Aomori yellow-flower cultivar — the volume sashimi-garnish supply) and Mottenohoka (もってのほか / 延命楽, Yamagata purple-flower cultivar — premium retail and gift specialty). The OEM positioning is autumn seasonal premium specialty: as the universally-recognized sashimi and sushi platter garnish (yellow petals), as Mottenohoka premium gift retail (Yamagata regional autumn specialty with intense purple color and distinctively crunchy texture), as ohitashi and pickled retail, and as a premium kaiseki autumn ingredient.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh edible chrysanthemum (yellow and purple varieties)
- Mottenohoka (Yamagata purple chrysanthemum) premium gift retail
- Aboukyu (Aomori yellow chrysanthemum) volume supply
- Kiku-su-zuke pickled retail
Ingredient profile
Kiku is the edible chrysanthemum, with two principal Japanese cultivars: (1) Aboukyu (阿房宮) — Aomori yellow-flower volume cultivar, used principally as sashimi platter garnish; (2) Mottenohoka (もってのほか / 延命楽) — Yamagata purple-flower premium cultivar, distinctive crunchy texture and intense color, used in ohitashi and salads with substantial premium positioning.
Production: Yamagata for Mottenohoka, Aomori for Aboukyu. Autumn seasonal harvest peak (October-November).
OEM applications
Sashimi garnish — yellow Aboukyu petals on sashimi platters, providing color and subtle flavor.
Mottenohoka ohitashi — Yamagata purple chrysanthemum boiled briefly and dressed, signature autumn dish.
Pickled (su-zuke) retail.
Kaiseki ingredient.
For OEM: fresh edible chrysanthemum retail (Yamagata Mottenohoka or Aomori Aboukyu origin), premium gift retail OEM, and autumn foodservice ingredient supply.
Regulatory classification in Japan
Standard agricultural product labeling. Yamagata Mottenohoka, Aomori Aboukyu regional brands established.
Note: distinct from chrysanthemum-morifolium-flower-extract (cosmetic ingredient — see separate entry).
Kiku is not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty in Japanese-cuisine and edible flower channels. |
|---|---|
| USA | Niche specialty positioning. |
| China | China has its own edible chrysanthemum tradition. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of cultivar (Mottenohoka / Aboukyu) and origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Kiku (Edible Chrysanthemum)?
- Kiku (きく / 食用菊) — edible chrysanthemum (Chrysanthemum morifolium) — is a distinctive Japanese autumn seasonal food with two principal production tracks: Aboukyu (阿房宮, Aomori yellow-flower cultivar — the volume sashimi-garnish supply) and Mottenohoka (もってのほか / 延命楽, Yamagata purple-flower cultivar — premium retail and gift specialty). The OEM positioning is autumn seasonal premium specialty: as the universally-recognized sashimi and sushi platter garnish (yellow petals), as Mottenohoka premium gift retail (Yamagata regional autumn specialty with intense purple color and distinctively crunchy texture), as ohitashi and pickled retail, and as a premium kaiseki autumn ingredient.
- What is the regulatory status of Kiku (Edible Chrysanthemum) in Japan?
- Standard agricultural product labeling. Yamagata Mottenohoka and Aomori Aboukyu regional brand naming established. Note: this is the food version distinct from chrysanthemum-morifolium-flower-extract (cosmetic ingredient — see separate glossary entry). Kiku is not a designated allergen but rare allergic reactions to Asteraceae family are documented.
- What products typically use Kiku (Edible Chrysanthemum)?
- Fresh edible chrysanthemum (yellow and purple varieties) / Mottenohoka (Yamagata purple chrysanthemum) premium gift retail / Aboukyu (Aomori yellow chrysanthemum) volume supply / Kiku-su-zuke pickled retail
- Where does Kiku (Edible Chrysanthemum) come from?
- Edible chrysanthemum (Chrysanthemum morifolium); principal modern production regions Yamagata (the leading area, with 'Mottenohoka' / 延命楽 the famous purple-flower premium cultivar) and Aomori (the volume yellow-flower cultivar 'Aboukyu' / 阿房宮)
- What is the INCI / JSCI labeling name for Kiku (Edible Chrysanthemum)?
- JSCI: きく
Related ingredients — substitutes, pairings, processing chain
Often used with
Ingredients frequently paired in the same recipe or formulation.
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Related guides & how-to
Related case studies
Regulatory guidance
Take the next step
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — きく 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.