Burdock root is used as purifying herb in teas around the world, but in Japan, it is grown and eaten as a vegetable, similarly to carrots with its sweet, earthy taste. It is full of vitamins, minerals and medicinal properties and can be prepared in a variety of ways. Most will want to peel it as it has a thick skin, but some enjoy the nutty flavor it adds. You can then slice it and add it to a salad raw (similar to a radish), roast it with a little olive oil, soy sauce and salt, or add it to stir fries.
Store in a cool, dark place.
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So nice to get fresh burdock root (called gobo in Japanese). Here are the two mainstay dishes I use to cook burdock. The root is a must have for the two soups. Kinpira is shredded carrot and burdock stirfried with soy sauce and sesame oil. Tonjiru is a lovely warming miso-flavored, pork soup to eat with rice. The pork jaw from FTY is perfect for the meat. Or the vegetarian version Kenchinjiru. Both are full of vegetables.
Kinpira: https://www.justonecookbook.com/kinpira-gobo-braised-burdock-root/
Kenchinjiru (veg) https://www.justonecookbook.com/kenchinjiru/
Tonjiru https://www.justonecookbook.com/tonjiru/
