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.

Few farmers grow burdock in Hawaii these days; most of the burdock in supermarkets is imported. These taproots grow straight down into the ground; harvesting 1- to 2-foot-long slender roots is not an easy task. Look for fresh burdock at farmers markets, selecting dark-brown, soil-covered roots that are crisp, not flabby.

Burdock should be stored without washing. Scrub the surface of the root when you are ready to use it, but do not peel away the surface because that’s where the nutritional value lies. After cutting, soak burdock in water to prevent discoloration; some people add a little vinegar or salt to the water to remove bitterness.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.