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Protected local food

Tsurajima Burdock

連島ごぼう

Burdock root (gobo) from Kurashiki in Okayama, grown in river sand. White-skinned, tender and sweet, and sold washed and ready to cook.

Key facts

Registered as a protected name
7 December 2016
Region
Chugoku
Official name in Japanese
連島ごぼう
Official area (in Japanese)
岡山県倉敷市(水島地域並びに倉敷地域のうち西阿知及び大高)

Official page (in Japanese) (opens in a new tab)

Grown in river sand

The fields around Mizushima in Kurashiki, Okayama, are built on sand left by the Takahashi River. There is plenty of water flowing under the ground, so the roots never go thirsty. Few burdock areas in Japan grow on sand like this.

White, soft and sweet

Burdock is usually brown, earthy and fibrous. Tsurajima gobo has white skin, little bitterness and soft, sweet flesh that is not stringy. It is sold washed and ready to cook, and the area is the largest producer of washed burdock in western Japan's Chugoku and Shikoku regions.

How to eat it

Try kinpira gobo, burdock strips stir-fried with soy and sesame, or crisp burdock tempura. It also adds depth to miso soup.

Good to know

  • Kurashiki's canal-side Bikan historical quarter is a short trip from the growing area. Local restaurants use the burdock in set meals.
  • Burdock is common in Japanese home cooking. If you see gobo on a menu, it is worth ordering.

Questions travellers ask

What is gobo?

Burdock root, a long, thin root vegetable. Japanese cooks use it in stir-fries, soups and tempura.

Where is Tsurajima Gobo grown?

In Kurashiki city, Okayama Prefecture, mostly in the Mizushima area.

Where it comes from

More protected foods from the same area

Crafts from the same area

Heritage stories from the same area

Sources

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