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Burdock Tonkinokawa

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Burdock Tonkinokawa

Availability: In stock

A root vegetable from Japan.

More details belowdemeter & organic logo



Burdock Tonkinokawa

  • Sow from March in rows 40-90 cm apart. Thin later to a distance of 15 cm between plants.
  • Sow in spring and harvest the 30-60 cm long roots in autumn.
  • The roots can be used in many dishes, like soups, veggie-burgers, or Kinpira style with carrots.
  • Rinse, chop and saute it as you would a carrot. It is also delicious simmered in soup.
  • Don't peel the roots but brush clean as the peel has a very beneficial effect on your health.

40 seeds Cert. Org (GB-ORG-6)

Braised burdock (gobo) root - traditional Japanese dish

  • 1/2 lb gobo (burdock root)
  • 1/4 lb carrot, peeled and cut into short and thin strips
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1 tsp sesame seeds
  • 2 tsps vegetable oil

How to

  • Shred gobo into very thin strips.
  • Soak the gobo strips in water for a while and drain well.
  • Heat vegetable oil in a frying pan, and fry gobo for a couple minutes.
  • Add carrot strips in the pan and stir-fry them.
  • Add sugar and vinegar and stir-fry until the liquid is gone.
  • Season with soy sauce.
  • Turn off the heat. Sprinkle with sesame seeds to serve.


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