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  7. Kimpira (Stir-fried root vegetables)

Kimpira (Stir-fried root vegetables) ｜ Our Regional Cuisines

  • Tokyo Prefecture

    Kimpira (Stir-fried root vegetables)

Kimpira (Stir-fried root vegetables)

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  • Main lore areas

    All of Tokyo Prefecture

  • Main ingredients used

    Gobou(=Burdock root), Carrot

  • History/origin/related events

    The name "kimpira" is said to be derived from the character "Sakata Kimpira" in the popular early Edo period "Jōruri" (a form of puppet theater) called "Kimpira Jōruri." Kimpira is depicted as the son of Sakata no Kintoki, more commonly known as Kintaro, a legendary hero. The term "kimpira" eventually became associated with a cooking style that involves stir-frying and simmering vegetables, typically julienned, or shredded, with soy sauce and sugar. The term "Kimpira" is said to have originated from the analogy of the robust texture and crunchiness of gobou (burdock root), as well as the spiciness of red chili pepper, to the strength and valor of Sakata Kimpira.
    Furthermore, gobo (burdock root) is one of the traditional vegetables that has been passed down since ancient times in the Edo-Tokyo region. It is considered alongside other traditional vegetables such as Kyoto vegetables and Kaga vegetables. In particular, "Takinogawa Gobou," named after the cultivation area of Takinogawa Village at that time, holds a long and storied history.
    It is said that "Samurai" gathered through the "Sankin-kōtai" system cultivated vegetable seeds brought from their hometowns, engaging in selective breeding. Alongside vegetables like "Nerima Daikon," they established these varieties as Edo vegetables. Over 90% of the burdock root cultivated in Japan today is descended from the "Takinogawa Gobou," a variety that has undergone improvement over many years.

  • Opportunities and times of eating habits

    "Kimpira" was often eaten as a side dish for common people in the latter half of the Edo period (1603-1868). Even today, "Kimpira" often appears on everyday tables. As a cooking method, "Kimpira" is often stir-fried in oil and seasoned deeply to enhance its preservation and is one of the dishes often used for "Osechi" (New Year's festivities), celebrations, and mourning.

  • How to eat

    Slice or julienne the gobou (burdock root) and stir-fry it in oil. Season it with ingredients such as sugar and soy sauce, and add chili pepper to infuse spiciness. Since the skin of burdock root has flavor, it is best to wash it by scrub to retain the taste.
    "Kimpira" began with burdock root, and "burdock and carrot" remained the standard until the latter half of the Showa period (1926-1989). As homemade daily dishes became available in supermarkets and other outlets, and started to appear in cookbooks, the term "Kimpira" also came to include root vegetables such as lotus root, stir-fried and seasoned with sweet and spicy sauce.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is made at home and can also be purchased at convenience stores and supermarkets.

RECIPE

Ingredients (2 servings)

  • Gobou(=Burdock root) (Julienne into 5 cm lengths and soak in water) 70g
  • Carrot (Julienne into 5 cm lengths) 30g
  • Red chili pepper (seeded) 1／2
  • [A] Water 50ml
  • [A] Soy sauce 1 1／2 tsp.
  • [A] Sugar 2 tsp.
  • [A] Sake 1 tsp.
  • Sesame oil 1 tbsp.
  • Roasted white sesame seeds As needed

How to cook

  • 1. Heat sesame oil and red chili pepper in a pot over high heat, then stir-fry the gobou (burdock root) . Add carrots and continue to stir-fry.

  • 2. Add the pre-mixed seasoning ([A]) and stir-fry until most of the liquid evaporates, creating a glazed finish. Once the liquid has reduced considerably, remove from heat, and let it sit for a while to allow the flavors to meld.

  • 3. Serve on a plate and sprinkle with roasted white sesame seeds over it while mashing them with fingers for good flavor.

provider : Etsuko Kondo (from "Ouchi-Gohan, from how to choose ingredients")

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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