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Gobo adds sweet and earthy taste to stews, Japanese cuisine

By Joan Namkoong

POSTED: 01:30 a.m. HST, Sep 12, 2012

~~<p>Burdock, known in Japan and Hawaii as gobo, is a thin, long root vegetable with a brown skin and beige flesh. It's a native of Siberia, and while we think of this vegetable as being Japa&shy;nese, it is also prevalent in Europe and the U.S.</p>
<p>In Hawaii we often use the name gobo to refer to the Japa&shy;nese dish kinpira gobo, burdock cut into julienne strips and saut&eacute;ed in soy sauce, sugar and sake. It's a favorite dish offered at okazuya, the perfect accompaniment to musubi. Because of its fibrous flesh, burdock is an ideal vegetable to add to stews, soups and braised dishes, adding a little sweetness, chewy texture and earthy flavor.</p>
~~

Burdock, known in Japan and Hawaii as gobo, is a thin, long root vegetable with a brown skin and beige flesh. It's a native of Siberia, and while we think of this vegetable as being Japa­nese, it is also prevalent in Europe and the U.S.

In Hawaii we often use the name gobo to refer to the Japa­nese dish kinpira gobo, burdock cut into julienne strips and sautéed in soy sauce, sugar and sake. It's a favorite dish offered at okazuya, the perfect accompaniment to musubi. Because of its fibrous flesh, burdock is an ideal vegetable to add to stews, soups and braised dishes, adding a little sweetness, chewy texture and earthy flavor. Login for more...



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