Burdock root. Arctium lappa. γγΌγ。
Prized for its crunchy texture and earthy flavor. Rich in dietary fiber, keeps the bowels in healthy condition. Best in autumn, but in fact harvested twice a year, May-Sept and Oct-Feb. The texture of burdock is unique.
The skin is the best part of the root, so do not scrape, but scrub with a stiff brush to clean. Has a tendency to taste bitter, so place in vinegar after cutting (also to avoid discoloration). Good-quality roots are firm and straight.
[Gobo]
The Japanese are probably the only people who make culinary use of gobo.
Uses:
- Kinpira-gobo, chopped burdock root cooked in soy and sesame oil. A popular dish named after a strong mythical hero
- Yawata-maki, a slender burdock around which a split eel has been diagonally wrapped (nowadays beef is also often used)
- Kobu-maki, burdock wrapped in kelp
- Yuba-maki, burdock wrapped in yuba
- Burdock salad (a modern development with mayonnaise, available in supermarkets)
- Burdock as tempura (cut into fine strips)
- Used in yanagawa-nabe, a pot of loaches boiled in soy sauce with scrambled egg
- Or in dojo-jiru, loach soup seasoned with miso
- Great in soups, produces deeply flavored dashi
Photo own work.
Japanese Food Dictionary