Autumn Maze Gohan: Chrysanthemum & Chirimen Baby Anchovy Mixed Rice

A gentle farewell to seasonal pickles

Late autumn is a time of transitions. When summer’s produce lingers in pickling jars, and the air grows dry enough to make us crave vinegary, vibrant things. In our home, one such seasonal moment came with a small abundance of leftover edible chrysanthemum petals) & (myoga ginger), and various pickles from earlier. They had already made their appearance on several plates- lightly dressed, finely chopped, slipped into tofu or paired with fish. But now, they were waiting quietly in the fridge, in little jars, still brimming with brightness.

The idea was simple: rather than building an entirely new dish, why not let these beautiful remnants find one more form—this time, as “maze gohan”?

Maze gohan: Where leftovers meet comfort

Maze gohan, or “mixed rice,” isn’t merely a side dish. In many Japanese homes, it carries with it the feeling of comfort, thrift, and playfulness. You don’t just make maze gohan – you compose it, layer by layer, seasoning by seasoning, color by color.

In this case, I turned to what I had: some leftover chrysanthemum pickles, pickled myoga, and just enough of that sharp-sweet pickle brine to make sushi rice with.

Then another more colorful version: chirimen-jako (tiny dried anchovies), shiso (perilla), crunchy bits of dried umeboshi (pickled plum), a few diced pickles for good measure, and again – chrysanthemum-infused pickle liquid to tie everything together.

Not only did the flavors come together like a perfect late-autumn song, but the colors—yellow from the chrysanthemum, soft green from shiso, pinkish red from the ume—made each bowl glow.

Quick recipe- 1: Chrysanthemum and Myoga Vinegar Rice

This is a soft and floral rice—not meant to overpower, but to whisper quietly of what the season once gave.

Ingredients

• Sushi rice, lightly seasoned with sugar, salt, and the leftover chrysanthemum pickle vinegar
• Leftover chrysanthemum namasu (rinsed slightly to mellow the vinegar)
• Pickled myoga, thinly sliced

Steps

1. Cook the rice (short grained Japanese type the best)- will slightly less water than usual (to adjust with later added pickle brine)
2. Stir in a few spoonfuls of the leftover chrysanthemum pickle liquid (adjust to taste).
3. Add sliced pickled myoga and the chrysanthemum petals.
4. Mix lightly, fluffing rather than compressing.
5. Top with optional garnish and serve.

Quick flow in video (Instagram)

Quick recipe- 2: Jako, Ume & Pickle Vinegar Mixed Rice

Ingredients

• Sushi rice, seasoned as above
• 2-3 tbsp chirimen jako (tiny dried anchovies)
• Several crunchy umeboshi (pickled plum), pitted and finely chopped or crumbled
• 1 tbsp chopped pickles (takuwan or similar)
• 3–4 shiso leaves, thinly shredded

Steps

This one is bold, crisp, and colorful—a perfect match with miso soup and grilled fish, or just as it is / onigiri.

1. Drizzle the pickle vinegar over cooked short grained rice, fold in all the toppings: jako, ume, pickles, and shiso.
2. Taste and adjust—add more vinegar or a pinch of salt if needed.
3. Serve warm or pack in a bento for a savory treat.

Quick flow in video (Instagram)

Seasonal leftovers, grateful abundance

The Japanese saying “残り物には福がある (nokori mono ni wa (ha) fuku ga aru)” loosely translates to “fortune comes from leftovers.” It’s a reminder that with a bit of creativity and care, what remains can often give rise to something even more special.

These mixed rice bowls came together not as a planned recipe, but as a moment of gratitude, an embrace of the small, tangy remnants that had flavored our early autumn.

菊とちりめんの混ぜご飯

「残り物には福がある」。菊なますや茗荷の甘酢漬け、日々のお漬物。
食卓を彩ってくれた秋の食材たちを、酢飯と合わせて二種類の混ぜご飯にたっぷり仕立てました。

ひとつめは、菊なますと茗荷の甘酢漬けを使った、香りやさしく華やかな混ぜご飯。茗荷の甘酢を使って酢飯をささっと。さっぱりとしつつも、菊なますから秋の香味がふわっと立ち上がります。

もうひとつは、ちりめんじゃこ、大葉、梅干し、漬物などを彩りよく混ぜ込んだ、しっかりめの味わいの酢飯。菊なますの甘酢を少々使って、酢飯仕立てに。おにぎりにしてもうれしい彩＆おいしさです。

どちらも、漬け地の甘酢を酢飯の合わせ酢代わりに活用することで、酸味とまろやかさ、そして少しの華やかさが絶妙に溶け合います。
ほんの少しずつ残った食材が、思いがけず印象深いご飯に生まれ変わるのが嬉しい混ぜご飯でした。