Dried burdock

No pre-preparation needed, ready to use

This incredibly convenient dried burdock root is shredded for quick use in cooking and doesn't require blanching. You can enjoy its rich aroma reminiscent of fresh burdock root, and a mellow, flavorful taste as if it has been aged.

Fresh burdock root can be bitter or astringent if not blanched, but dried burdock root has no off-flavors, only concentrated umami. It is slowly dried at low temperatures to retain its fresh aroma. The ability to enjoy burdock root easily, despite its reputation for requiring troublesome preparation, is a key characteristic of dried burdock root.

■ No pre-preparation needed, ready to use in cooking
■ Shredded, making it ideal for Kinpira
■ Preserves the fresh flavor of freshly harvested burdock
■ Enjoy burdock root, which usually requires effort, with ease

How to Enjoy Dried Burdock Root

You can easily make takikomi gohan (Japanese mixed rice) with staple ingredients for quick recipes, such as canned tuna, mackerel, or salad chicken. If you want to make kinpira gobo or burdock salad, rehydrating it in hot water will make it soft and easy to eat.

How to rehydrate dried burdock root

■ Make takikomi gohan with canned goods or salad chicken
■ Rehydrate in hot water for kinpira gobo, also recommended◉

Dry curry packed with vegetables: One dish that we crave in summer is "curry". This is a dry curry packed with vegetables, enjoying the crunchy texture of dried vegetables. Recipe here

Sweet and savory stir-fry of burdock and hijiki: Easily make a side dish with dried vegetables and seaweed. As it mainly consists of cold-nature ingredients, it can cool down a heat-flushed body and has a detoxifying effect that helps expel excess body water. Recipe here

*Please cook thoroughly before consuming.

About the Burdock Root Ingredient

We use salad burdock root, which is harvested in the summer. It is characterized by its short length yet rich flavor and taste. When fresh, it can even be prepared and eaten as a salad without much trouble.