Kushima Paddy-Grown Burdock is a local specialty cultivated in the city of Kushima, Miyazaki Prefecture. It is grown in rice paddies during the period from autumn through winter, when the fields are otherwise left unused.
Ordinary burdock roots are approximately one meter long, whereas Kushima’s paddy-grown burdock is shorter, measuring around 60 centimeters. This relatively compact size is one of its distinctive characteristics.
Immediately after harvesting, the burdock is placed in water to prevent it from drying out and to remove some of its bitterness. The soil is then washed away, and each root is carefully cleaned by hand, one at a time.
As the washing progresses, the burdock gradually reveals its beautiful white surface. This labor-intensive post-harvest process is essential to maintaining the vegetable’s quality. The care taken by local producers results in burdock that is tender and wonderfully fragrant.
One of the dishes particularly recommended by local growers is gobō nanban, a preparation featuring burdock. It is a delicious way to appreciate the vegetable’s distinctive aroma and tender texture.
When visiting Miyazaki, try this local specialty to experience the care and effort that go into producing Kushima’s paddy-grown burdock.
Kushima paddy-grown burdock is in season from November through April.