An edible chrysanthemum (Glebionis coronaria), commonly eaten in Japan; used in hot pots, salads, tempura, etc.; also called 'kikuna' in some regions.
鍋に春菊を入れると、香りが良くて風味が増す。
If you add shungiku to a hot pot, it smells good and the flavor improves.
春菊はビタミンや食物繊維が多く、サラダにも使える。
Shungiku is rich in vitamins and fiber and can also be used in salads.
関西では春菊を『菊菜』と呼ぶことが多い。
In Kansai, shungiku is often called 'kikuna'.