Japanese Burdock ごぼう

Japanese burdock, also known as gobo (ごぼう / 牛蒡), is a versatile root vegetable widely used in Japanese and East Asian cuisine for its earthy flavor, crunchy texture, and health benefits (rich in fiber, antioxidants, and inulin). To use burdock in your cooking:

• Peel skin lightly using the back of a knife or vegetable brush.

• Soak slices in water with a splash of vinegar or lemon juice (10–15 mins) to prevent browning and reduce bitterness.

• Can be used for hotpot, Oden, Kinpira Gobo (金平ごぼう) – Stir-Fried Burdock, Gobo Tempura or in Claypot rice.

Oriigin : Kumamoto, Japan