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-Febr. 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.
- 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
- 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