The florets, stems, and leaves are all edible, and are commonly boiled and served with dashi (stock) and katsuobushi (bonito flakes).[3] The shoots may also be pickled or served as a salad with mustard.[4]
In culture
A festival celebrating the spring bloom of nanohana, called Nanohana Matsuri, is held annually in Japan.[5]
^Donald C. Wood (October 2012). Ogata-Mura: Sowing Dissent and Reclaiming Identity in a Japanese Farming Village. Berghahn Books. p. 124. ISBN 978-0-85745-524-6.
^Itoh, Makiko (2013-02-22). "Ready for spring's fresh bounty". The Japan Times Online. ISSN 0447-5763. Retrieved 2020-01-19.
^Richard Hosking (24 February 2015). A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing. pp. 94–. ISBN 978-1-4629-0343-6.
^Michael C. Brannigan (27 August 2015). Japan's March 2011 Disaster and Moral Grit: Our Inescapable In-between. Lexington Books. pp. 95–6. ISBN 978-0-7391-9669-4.