Follow the thread
Earthy and slightly sweet, burdock root offers a crisp texture and a distinctive, almost nutty aroma when cooked. Its fibrous body adds depth to broths and stews, lending a unique flavor to traditional dishes.
Where it comes from
Burdock has roots in both Japanese and European cuisines, celebrated as a staple in Japanese cooking, particularly in dishes like kinpira gobo. Its historical use dates back to ancient times as a medicinal herb.
In the kitchen
Burdock root is a vegetable known for its earthy and slightly sweet flavor, with a crisp texture that becomes tender when cooked. It is often used in broths, stews, and stir-fries, adding depth and a unique aroma. Burdock is a staple in East Asian cuisines, particularly in Japanese and Korean dishes.
Nutrition (per 100g)
215kcalCal
4.2gProtein
5.8gFat
28.1gCarbs
2.3gFiber
