Remove the chrysanthemum leaves from the stalks, chop into bite-sized pieces, then soak in water.
Thinly slice the persimmon into 5 mm wedges.
Make a dressing of ponzu and sesame oil, and toss the chrysanthemum leaves and persimmon together.
Lightly chop up walnuts and scatter on top.
Story Behind this Recipe
I wanted to try out a different way to eat chrysanthemum leaves. Even though it's eaten raw, there's no bitterness.
The walnuts are optional. Sometimes I eat this with only persimmons. It tastes good an hour or so after tossing the ingredients together, so when making it as a dinner item, prepare it first to chill in the refrigerator. Use the chrysanthemum leaves for salad and the stalks for sukiyaki so that you don't waste anything.