Shungiku (garland chrysanthemum) was harvested from our rooftop garden the other day. This glorious bunch, after a dip in boiling water, resulted in a miniscule palm sized serving. It was still very flavorful and delicious. Next time, plant more!

Shungiku with Sesame Dressing

The following amounts are very flexible. Just taste as you go and add more or less accordingly.

2 tablespoons toasted white sesame seeds

1-2 teaspoons sugar

2 teaspoons shoyu

1/2 teaspoon sesame oil

Water to thin

Grind the sesame seeds in a gomasuri or with mortar and pestle, until most of the seeds are crushed and powdery. Add the sugar, shoyu and sesame oil. The mixture will be a thick paste. Thin out the paste with a teaspoon of water at a time until you reach the consistency you like. It should be thick enough to stick to the vegetables, but thin enough to pour.