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  7. Kurumi Gobou (Burdock root dressed with Edamame paste)

Kurumi Gobou (Burdock root dressed with Edamame paste) ｜ Our Regional Cuisines

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  • Shiga Prefecture

    Kurumi Gobou (Burdock root dressed with Edamame paste)

Kurumi Gobou (Burdock root dressed with Edamame paste)

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  • Main lore areas

    Koga City

  • Main ingredients used

    Edamame(=green soybeans), Gobou(=Burdock root), Sugar, etc.

  • History/origin/related events

    Kurumi Gobo is a dish of edamame (green soybean) and burdock root, and has been a local delicacy in Shigaraki Town, Koga City, Shiga Prefecture since ancient times.
    Kurumi Gobou is served at the autumn festival held at Sansho Shrine in Kamiasamiya, Shigaraki Town, and is eaten every autumn because of the custom. The autumn festival held at Sansho Shrine is also known as the Gombo (burdock) Festival, and in addition to "Kurumi Gobo," "Saba-Sushi" is also offered.
    As the old saying goes, if you eat "Kurumi Gobo," you will stay healthy for a year. Edamame contains about 11.7 grams of protein per 100 grams, and among them, it is a good source of protein because it contains a good balance of "essential amino acids," which cannot be synthesized in the body. It also contains many other nutrients such as energy, fat, and dietary fiber. Burdocks are also a nutritious dish because they contain a lot of dietary fiber, minerals, and polyphenol.

  • Opportunities and times of eating habits

    It is eaten during the Gombo (burdock) Festival, an autumn festival held at Sansho Shrine.

  • How to eat

    Scrape off the skin of the gobou (burdock root) and cut it into pieces after removing the scum from the burdock root. Boil water, add a little salt and cook the gobou. Boil the edamame softly and peel off the thin skin. Add sugar, salt and other seasonings to edamame and grind in a mortar and pestle. Mix the mashed edamame with the burdock root.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Even today, it is made in every household during the autumn festival and served during the festival, making it popular among the younger generation.

RECIPE

Ingredients (4 servings)

  • Edamame (=green soybeans) 200g
  • Gobou(=Burdock root) 100g
  • Sugar 20g
  • Salt (for boiling) 10g
  • Salt 2g

How to cook

  • 1. Scrape off the skin of gobou(=Burdock root) , soak in water to remove the scum, and cut into 3 cm (1 inch) lengths. Cut thick gobou(=Burdock root) into 1/2 or 1/4 pieces.

  • 2. Boil lightly salted water and cook gobou(=Burdock root) .

  • 3. Boil edamame soft and peel off the thin skin.

  • 4. Add sugar and salt to edamame and grind well in a mortar.

  • 5. Mix the gobou(=Burdock root) with the mashed edamame and serve.

provider : Shiga Food Culture Research Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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