Only Japan can eat it !? Proper preservation method and nutrition of gobo[Hướng dẫn rau củ]

History of the Gobo

Gobo is an indispensable vegetable in Japanese cuisine. However, even though Gobo has been used for medicinal purposes in other countries, it has only been cultivated as a food in Japan for a long time. Recently, due to health conscious concerns, it has appeared in Asian countries, and it is also distributed as a new vegetable “gobo” in Europe and the United States, and is gaining attention.

Gobo is divided into long thin roots and short thick and short roots. The mainstream that can be eaten at home in Japan is the Nagane Takinogawa Gobo system. There are also extra thick Oura gobos with a diameter of 10 cm or more, and leaf-eating gobos.

How to distinguish delicious and fresh gobo

Fresh gobo has no cracks or wrinkles, is slender and has a uniform length. Choose a new gobo with a beautiful leaf shape. Some people can avoid sludge because it takes time to wash. Gobo with mud is easy to last longer in terms of taste and freshness, so if you don’t use it right away, it’s better to buy it with mud.

Gobo nutrition

The fiber present in Gobo is 5.7 grams per 100 grams, which is very high and contains the highest amount of fiber among the main vegetables. Among the dietary fibers, insoluble fibers like lignin are absorbed in the water without being digested and reach the intestines. Since it promotes the activity of lactic acid bacteria in the gut, it can be expected to have intestinal regulatory effects, and is believed to be very helpful for regulating cholesterol.

Gobo’s unique crunchy texture is derived from a fiber called inulin, which is believed to enhance kidney function. It also contains ample amounts of potassium, so it can be expected to prevent high blood pressure.

Since the new gobo is rich in arginine, which has a tonic effect, it has been used for the Yanagikawa kettle of Dojo since the Edo period. It has been useful as a summer food.

How to save gobo

When storing gobos at home, gobos that are contaminated with mud should be wrapped in newspaper and stored in a dark, cool place, not washed away. Cover new gobos and gobos in plastic wrap to avoid air contact and store them in the refrigerator’s vegetable compartment. Gobo’s deterioration in quality is subtle, but the newer it is, the softer it is and the flavor will diminish over time, so use it as soon as possible.

The season and time of the Gobo

Aomori prefectures, Ibaraki and Hokkaido prefectures account for over half of the gobo production market. Aomori products are available on the market almost all year round and peak from October to December. In the summer there are gobos from Gunma prefecture.

Prepare point for the Gobo

Don’t wash your skin too much

Most aromas and flavors are contained near the skin. Therefore, do not wash the skin too much.

Is Gobo in contact with water?

Gobo is a strong vegetable, so make sure to get in contact with water after cutting. By exposing it to water, you can prevent discoloration when it is boiled with meat.

I want to complete the white gobo

If you want beautiful white paint, soak it in vinegar. However, note that if you dry for too long, the medicinal ingredients will spoil.

For those who are unfamiliar with the unique scent of Gobo

Gobo has a mellow scent, so you can say whether you like it or not. If you don’t like the smell of gobo, use milk to season it so it is gentle and easy to eat. Gobo and milk are very good together, and recently it has been used as a bottle of milk and gobo in Western food as well as Japanese food.

Use Gobo wisely

The base part has a strong aroma and is chewy, and the tops are soft and sweet. Therefore, it is recommended to use the stem for simmering and simmering dishes, and the tops for pickles and spices.

Types of gobo

Takinogawa Gobo

It is a staple consumed in Japanese households and is one of Edo Tokyo’s vegetables.

Oura Gobo

It is one of the largest gobos in Japan and measures 10 cm or more in diameter. It is 60 cm to 1 meter long and hollow inside.


A short gobo with a length of about 30 cm, reflects the market’s voice that shorter ones are easier to take home. It is made in Tango, Kyoto prefecture, and is characterized by a less acrid taste.

Delicious and nutritious gobo is an indispensable vegetable for us Japanese. Leave classic Kinpira and spicy dishes alone, why not try a different Gobo dish than usual. Alternatively, if you fry the gobo and topped it with salad, it will be a special dish with a special texture and flavor.