Persimmon and Chrysanthemum Leaf Salad

Persimmon and Chrysanthemum Leaf Salad

Try this refreshing seasonal dish of persimmons and chrysanthemum leaves.
Dress the table with this visually pleasing item.

Ingredients: 4 servings

Chrysanthemum leaves
1 bag
Walnuts (optional)
to sprinkle
2 tablespoons
Sesame oil
2 teaspoons


1. Remove the chrysanthemum leaves from the stalks, chop into bite-sized pieces, then soak in water.
2. Thinly slice the persimmon into 5 mm wedges.
3. Make a dressing of ponzu and sesame oil, and toss the chrysanthemum leaves and persimmon together.
4. 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.