Image via WikipediaI've encountered a lot of completely new vegetables in Japan, and shungiku instantly became one of my favorites. This dark green leafy member of the chrysanthemum family looks a bit like spinach when it has been cooked, but had a delicate flavor unlike anything else. It's really good in nabe, delicious tossed with lettuce in salad, and wonderful steamed with a light dressing of soy sauce or ponzu. But my favorite way to eat shungiku is in clear soup with mini gyouza (a kind of small Chinese dumpling.) I always add the gyouza dressing (made of soy sauce, sesame oil, a touch of chili, and lemon juice or rice vinegar) to the soup.
