Food · Fermented foods
Shungiku (Garland Chrysanthemum / Crown Daisy)
しゅんぎく (Shungiku)
Also known as: Shungiku, Garland chrysanthemum, Crown daisy, Glebionis coronaria, 春菊, Tonghao (Chinese)
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| Category | Food |
|---|---|
| Japanese labeling name | しゅんぎく |
| Common Japanese notations | しゅんぎく, 春菊, シュンギク |
| Origin | Garland chrysanthemum (Glebionis coronaria, formerly Chrysanthemum coronarium); cultivated as leafy vegetable since prehistoric times in East Asia; principal modern domestic production in Chiba, Osaka, Ibaraki; year-round availability with cool-season peak |
| Typical functions | Sukiyaki and shabu-shabu hot pot ingredient — defining nabe vegetable, Goma-ae (sesame-dressed) — traditional household side dish, Tempura ingredient, Distinctive aromatic profile (mildly bitter herbal flavor) |
| Regulatory status in Japan | Standard agricultural product labeling. Chiba, Osaka, Ibaraki major production. Not a designated allergen, but rare Asteraceae allergic reactions documented. |
Shungiku (しゅんぎく / 春菊) — garland chrysanthemum (Glebionis coronaria) — is a defining hot pot vegetable in Japanese cuisine, distinguished by its aromatic mildly-bitter herbal flavor. The OEM positioning is hot pot and traditional Japanese cooking ingredient: as a sukiyaki and shabu-shabu staple, as goma-ae (sesame-dressed) traditional side dish, as a tempura ingredient, and as a year-round retail vegetable with cool-season peak. Chiba, Osaka, and Ibaraki lead production. Distinct aromatic profile differentiates this from generic leafy greens.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh shungiku retail (year-round, autumn-winter peak)
- Pre-cut shungiku for hot pot retail
Ingredient profile
Shungiku is Glebionis coronaria, a leafy member of the Asteraceae (sunflower) family. The young leaves are pinnately-divided, dark green, with characteristic aromatic mildly-bitter herbal flavor.
Production: Chiba, Osaka, Ibaraki are the major regions. Year-round availability with cool-season (autumn-winter) peak.
Nutritionally, fresh shungiku per 100g provides 22 kcal, 2.3g protein, 0.3g fat, 3.9g carbohydrates with 3.2g dietary fiber. Vitamin and mineral content includes vitamin C 19mg, K 460μg, beta-carotene 4500μg per 100g.
OEM applications
Sukiyaki and shabu-shabu hot pot — defining nabe vegetable.
Goma-ae — sesame-dressed boiled shungiku, traditional side dish.
Tempura.
For OEM: fresh shungiku retail (year-round), pre-cut shungiku for hot pot retail, foodservice ingredient supply.
Regulatory classification in Japan
Standard food labeling. Major production regions for premium positioning. Not a designated allergen.
Regulatory classification in other markets
| EU | Imported as garland chrysanthemum. Niche specialty in Asian cuisine. |
|---|---|
| USA | Niche specialty in Japanese, Korean, Chinese cuisine channels. |
| China | China has substantial tonghao culture. |
| Korea | Korea has its own ssukgat (쑥갓) hot pot tradition. |
Market reference formulations
Example finished products will be added after verification of regional origin.
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Seasonality & supply calendar
- Harvest months
- November – March (cool-season production)
- Peak supply
- December – February (peak rabu / nabe season)
- Off-season
- April – October (greenhouse extension)
Source: 農林水産省 野菜生産出荷統計. Chiba, Osaka, Ibaraki lead production. Cool-weather flavor improves; summer-grown shungiku is harsh.
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Quick answers
- What is Shungiku (Garland Chrysanthemum / Crown Daisy)?
- Shungiku (しゅんぎく / 春菊) — garland chrysanthemum (Glebionis coronaria) — is a defining hot pot vegetable in Japanese cuisine, distinguished by its aromatic mildly-bitter herbal flavor. The OEM positioning is hot pot and traditional Japanese cooking ingredient: as a sukiyaki and shabu-shabu staple, as goma-ae (sesame-dressed) traditional side dish, as a tempura ingredient, and as a year-round retail vegetable with cool-season peak. Chiba, Osaka, and Ibaraki lead production. Distinct aromatic profile differentiates this from generic leafy greens.
- What is the regulatory status of Shungiku (Garland Chrysanthemum / Crown Daisy) in Japan?
- Standard agricultural product labeling. Chiba, Osaka, Ibaraki major production. Not a designated allergen, but rare Asteraceae allergic reactions documented.
- What products typically use Shungiku (Garland Chrysanthemum / Crown Daisy)?
- Fresh shungiku retail (year-round, autumn-winter peak) / Pre-cut shungiku for hot pot retail
- Where does Shungiku (Garland Chrysanthemum / Crown Daisy) come from?
- Garland chrysanthemum (Glebionis coronaria, formerly Chrysanthemum coronarium); cultivated as leafy vegetable since prehistoric times in East Asia; principal modern domestic production in Chiba, Osaka, Ibaraki; year-round availability with cool-season peak
- What is the INCI / JSCI labeling name for Shungiku (Garland Chrysanthemum / Crown Daisy)?
- JSCI: しゅんぎく
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — しゅんぎく
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.