ごぼうは冬と夏に旬を迎える根菜です。その見た目と歯ごたえのせいで、昔の外国人に「木の根」と誤解された、という逸話があるとか。煮ても炒めてもサラダにしても美味しいごぼうには、ビタミンやミネラルの他、整腸作用のある食物繊維や抗酸化作用のあるポリフェノールが豊富に含まれています。私は固めの歯ごたえが好きですが、圧力鍋で炊くと柔らかくなります。
Japanese food 15 –Burdock root
Gobo, or burdock root, is a root vegetable which comes in season in the winter and summer. There is a story that a foreigner mistook it as “a tree root” because of its appearance and texture, although the story is unverified. It is tasty when sautéed, stewed or boiled for a salad and it is very nutritious, too. It has rich dietary fiber for intestinal healing effects, polyphenol for antioxidant effects as well as multiple vitamins and minerals. I like it crunchy, but it can be pretty soft when prepared in a pressure cooker.
Gobo, or burdock root, is a root vegetable which comes in season in the winter and summer. There is a story that a foreigner mistook it as “a tree root” because of its appearance and texture, although the story is unverified. It is tasty when sautéed, stewed or boiled for a salad and it is very nutritious, too. It has rich dietary fiber for intestinal healing effects, polyphenol for antioxidant effects as well as multiple vitamins and minerals. I like it crunchy, but it can be pretty soft when prepared in a pressure cooker.
