Hata-gonbo-zushi (Burdock Sushi) ｜ Our Regional Cuisines

Wakayama Prefecture

Hata-gonbo-zushi (Burdock Sushi)

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Main lore areas

Hashimoto City
Main ingredients used

Hata-gonbo(=burdock root)

History/origin/related events

“Hata-gonbo”, is a Burdock, grown in the Nishihata district of Hashimoto City, located halfway up the 552-meter-high Kunishiro Mountain. Its name is derived from "Hata”, in the Nishihata district and "Gombo", in the burdock dialect. It is not a special variety. When Burdocks, are cultivated in the hard red soil on the steep slope, they grow into a round and fat Hata-gonbo”.
The particularly large ones are 5 to 10 cm in diameter and as long as 1 meter. In the old days, when harvesting, the farmers used to dig up the sticky soil more than 1 meter deep with a special long trowel and spend 20 to 30 minutes harvesting each
seedling one by one. It was so labor-intensive that the neighbors around there used to say, "Don't let your son to get marry the local in Hata (Nishi-Hata).
However, because of its size, it is richer in dietary fiber and polyphenols than common burdocks, and it is also softer and more aromatic. Hatagombo is used in a custom called “Zoji-nobori,” in which villages at the foot of Mt. Koya make offerings of rice and vegetables to Mt. Koya. “Zoji-nobori" is said to have continued from the Edo period to the beginning of the Showa period (1926-1989), and then ceased, but a local cooperative has been carrying it out again since 2014.
Opportunities and times of eating habits

It was eaten as an everyday food by farmers. Seeds are sown in the spring and harvested in November.
How to eat

“Hata-gonbo- zushi”, is an original menu sold by a local cooperative.” Hata-gonbo”, is sliced into round slices, hollowed out in the center, and filled with Sushi rice. Various other recipes and uses have also been devised, such as croquettes, “Inari-zushi”, and “Hata-gonbo -cha(tea)”, using “Hata-gonbo”, as an ingredient.
Efforts for Preservation and Succession

(Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
It has been cultivated in the area since the Edo period (1603-1868), but as the specialty shifted to persimmons, it was only grown for private consumption in the early Showa period (1926-1989). The local people who wanted to revive the cultivation were supported by a major agricultural machinery manufacturer, the prefecture, and Hashimoto City, and in 2013, extensive cultivation was restored for the first time in about 70 years.
Currently, as a "Maboroshi no Hata-gonbo(hard to obtain famous rare burdock)", it is certified as a "Premier Wakayama" product, which selects and recommends the best prefectural products, and has received a special award from the judges.

source : Local cuisine and Japanese-style eating habits (Wakayama Co-operative Union)

RECIPE

Ingredients (6-7 servings)

[Sushi rice] Rice 400g
[Sushi rice] Water 520ml
[Awase-zu(sweet and sour dressing)] Vinegar 1／4 cup
[Awase-zu(sweet and sour dressing)] Sugar 2 2／3 tbsp.
[Awase-zu(sweet and sour dressing)] Salt 1 1／2 tsp.
“Hata-gonbo”(=burdock root) As needed
Water 100ml
Dashi (=Japanese soup stock) 25ml
Hon-dashi (=Japanese soup stock powder) 6g
Soy Sauce 40-80ml
Sugar 100-150g
Carrots As needed

How to cook

1. Put freshly cooked Rice, into a sushi tub (or bowl) and pour “Awase-zu (=sweet and sour dressing)”, over the Rice.
Make the Sushi rice, a little sweeter, like Rolled sushi.
2. Select thick Gobou(=Burdock roots) , and wash well until all the soil is gone (leaving the skin on).
3. Cut Gobou(=Burdock roots) , into 6 cm lengths and simmer in a pot until tender. While still warm, hollow out the center of the Burdocks, and leave them overnight.
For home use, it is recommended to cut the Burdocks, into 1.5 to 2 cm in length, as it is easier to hollow out.
4. Finely minced Carrots, season with the same proportion of cooking liquid as for the Gobou(=Burdock root) , reserve some for topping, and mix into the Sushi rice.
5. Fill 6cm tube of gobou(=burdock roots) with the Sushi rice, which were made in step 4, and cut them into 2cm pieces, then arrange on a serving platter and place a carrot in the center for decoration.
If you cut the Burdocks,into 2cm pieces in step 3, you only need to fill them with the Sushi rice.

provider : Kunigi-hiroba and Agricultural Products Direct Sales Exchange Facility 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

Hata-gonbo-zushi (Burdock Sushi) ｜ Our Regional Cuisines

Wakayama Prefecture