大阪府·特産品
Yao Young Burdock
The leaves, the stalks, and the tender roots—the young burdock of Yao is a spring vegetable that can be enjoyed in its entirety. A specialty of Yao, Osaka, it obtained a regional collective trademark as "Yao Wakagobo" (Yao Young Burdock) in 2013. Unlike ordinary burdock where only the root is eaten, its most distinctive feature is that everything from the green leaves to the white stalks and thin roots is edible. Also known as "Ha-gobo" or "Ya-gonbo," it is harvested for only a brief period from February to April. Its refreshing aroma and crunchy texture herald the arrival of spring. A classic dish is sautéed and simmered (itamen). By lightly sautéing the stalks and roots in oil and seasoning them with dashi and soy sauce, you create a deeply flavorful dish where the aroma of the burdock stands out. The leaves can be served as nimono (simmered in broth) or made into kakiage (tempura fritters) for a light, crispy snack. Rich in iron and dietary fiber, it gently brings the essence of spring to your dining table.
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