Vegetables
Burdock root
ゴボウ ごぼう gobou
Also known asgobou, gobo
At its best in Jan, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Kinpira (julienned and stir-fried)
The classic. Shaved thin and stir-fried.
Crushed burdock with sesame
Crushed so the dressing soaks in.
Tonjiru (pork and vegetable miso soup)
Added to pork soup for its aroma.
Karaage (marinated and deep-fried)
Coated and deep-fried.
How to choose
Still soil-covered, without cracks, and even in thickness. Very thick roots can be hollow inside.
Storage
Store with the soil on, wrapped in newspaper somewhere cool and dark. Washed roots dry out, so refrigerate them.
Main areas
Good to know
Rarely eaten outside Japan. The aroma sits near the skin, so scrape rather than peel.
