Gobō
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Burdock
Oh, no, don’t mistake it for a tree root! Because it’s not. Well, it is a root, but that of a plant called Arctium lappa L. And it’s nutritious. As a citizen of a rare country consuming it as food, let me claim its unique delectability. For its refreshing, earthy smell, you will feel you’re eating natural, healthy food. It tastes fresh and stalky when cooked as Gobō salad, tender and brittle in Nimono, comfortably fibrous in Kimpira and Takikomi Gohan (rice cooked with minutely cut ingredients and seasoned with soy sauce). The Gobō Ten, a tube-shaped Satsuma Age with a boiled Gobō stick inside, is also a favourite item for Oden. You can also cook a gorgeous Kakiage mixed with carrot and other vegetable sticks. So, even for its peculiar flavour and texture, it’s another vital ingredient for the Japanese cuisine.
Gobō washed before cutting.
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Gobō chipped for cooking.
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Kimpira of Gobō and other ingredients.
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Gobō washed before cutting.
Gobō chipped for cooking.
Kimpira of Gobō and other ingredients.
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INDEX
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