Practice JLPTMeaning
牛蒡 (ごぼう, Gobō) is Greater burdock — a Japanese food (plants, vegetables).
What is Greater burdock?
Gobō ( Arctium lappa ), greater burdock, was used in Europe during the Middle Ages as a vegetable, but now it is rarely used except in Italy, Brazil, and Portugal, where it is known as "bardana" or "garduna". Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across. The root is very crisp and has an earthy, nutty flavor. It can be mild or pungent, depending on where it is grown, with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes. The harshness combines well with pork in miso soup ( tonjiru ) and takikomi-gohan (a Japanese-style pilaf). Kinpira-gobō is a popular dish based on julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin or sake, and sesame oil. Another common dish is gobō makizushi , rolled sushi filled with pickled burdock root; the burdock root is often artificially colored orange to resemble a carrot. Burdock root can also be found as a fried snack food similar in taste and texture to potato chips and is occasionally used as an ingredient in tempura dishes.