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December 30, 2018 - Japan Today

Japan's edible flower family adding color to the culinary arts

Japan's edible flower family adding color to the culinary arts
Nasturtiums, edible flowerFile Photo / © Photabulous!

Katokaen, a flower farm in the suburbs of Tokyo, has built a thriving business by producing blooms that are not only pretty to look but are enriching the culinary arts with colorful petals as crisp as lettuce or as sweet and sour as berries.

Some flowers are toxic, but those that are safe for consumption offer a variety of flavors ranging from slight bitterness or sourness, while others can have a taste like the nose-bending Japanese condiment wasabi.

Read more at Japan Today


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