Kiku (菊) is the Japanese word for Chrysanthemum. The kanji also makes up part of the name of Kotoshogiku. This character also comes from his real last name, Kikutsuki. Chrysanthemum is symbolically very important to the Japanese, where it’s image forms the Emperor’s seal and he is said to sit on the Chrysanthemum Throne. It is also important in cuisine. Chrysanthemum is often used as and ingredient or a garnish.
Why do I bring this up? I am eating the leaves of one variety, shungiku (春菊), for dinner tonight. I figured the subject is a good tie in to my other blog: Kateinoaji. With the May tournament over, and the next one not starting until July, I figured this would be a good way to keep up with my blog during the “off season”. For more information about shungiku and the recipe, please click over to my other blog.
My next post will also be food- and sumo-related. I will write a little bit about Tai (鯛), the fish that is very common for celebrations in Japan and basically obligatory for sumo promotion pictures.