• With less acridity characteristic of burdock root, it can be eaten raw without being soaked in water for removal of the harsh taste. (The burdock root not soaked in water is more flavorful.)
• As its growing season is shorter than those of normal burdock root, it features a very soft texture and a white peel.
• You may feel a salad using burdock root is really excellent for its flavor and soft texture.

Major cultivars

Azuma Hayabutori Shirohada, Yanagawa Riso, Yamada Wase

Burdock Root Galette

Drain off the water from the burdock root slices and put them in a bowl. Put 3 tablespoons of wheat flour, grated cheese, and a small amount of salt and pepper in the bowl, and stir the ingredients until all come together.
If moisture is insufficient, add a small amount of water.
Put oil in a frying pan and heat it. Put the mixture of ingredients the burdock root slices in the pan and spread thinly. Cook over medium heat until both sides brown.

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