KINPIRA JULIENNE PEELER SKIN
Nowadays, burdock is still used for its recognized cleansing properties and for the treatment of many skin problems.
In ancient times, it was even considered a cure for infertility and snake bites. The leaves and roots of this plant have been used in traditional medicine for centuries for the many medicinal characteristics that have always been attributed to it: it seems to be purifying for blood, fungicide and antibacterial, laxative and diuretic. In France, it grows abundantly near the pretty town of Fontainebleau, close to its famous forest. They have a rather compact consistency and are dark in color, but with a white pulp.īurdock also grows in the fascinating valleys of the Himalayas, Tibet and the provinces of Xinjiang and Ningxia in China.Īmong the recipes that use the gobo, kinpira gobo is the most famous.īut gobo is also present in other recipes and is a typical ingredient of home cooking, especially at the beginning of the new year.īurdock grows on different continents: it is found in Italy in the Alps, North America and Asia. But it is in Japan that it has been cultivated for millennia: the roots are generally eradicated in the autumn and put to dry during the winter, they are thin and can measure up to 10 feet. The burdock, whose gobo is the root, is very resistant to all temperatures and would originate from the frost of Siberia. Gobo is present in many traditional Japanese recipes. It is also known as “greater burdock”, “edible burdock”, “lappa”, “beggar’s buttons”, “thorny burr”, or “happy major”. This root has multiple names just as curious as the first. With a delicate flavor between salsify and artichoke, with a mushroom aroma, gobo is not its only name. The name is certainly curious, but gobo is just the root of the burdock, a plant that botanically belongs to the Asteraceae family. Kinpira is best known as a way of preparing gobo, this delicious root. In both cooking methods, the food is first sautéed in a hot fat, then a liquid is added, which evaporates slowly as the ingredients cook. This technique is quite similar to the braising technique of French cuisine.
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