{"id":5372,"date":"2026-06-26T09:33:45","date_gmt":"2026-06-26T00:33:45","guid":{"rendered":"https:\/\/agriture.jp\/product\/horikawa-burdock\/"},"modified":"2026-06-26T09:46:49","modified_gmt":"2026-06-26T00:46:49","slug":"horikawa-burdock","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/horikawa-burdock\/","title":{"rendered":"Dried Horikawa Gobo"},"content":{"rendered":"

Dried Horikawa Burdock is a commercial ingredient made from \"Horikawa burdock,\" a heirloom Kyoto vegetable. Horikawa burdock is a large burdock that swells to 6-9 cm thick and around 50 cm long, with a hollow center, and has soft flesh and a distinctive fragrance. We capture this thick, hollow shape and soft fiber directly in the raw material through low-temperature drying. Agriture also develops, in parallel, a finely powdered version of the same Horikawa burdock,Horikawa Gobo Powder<\/a>, proposing a division of roles \u2014 dried Horikawa burdock for uses that want to keep the round-cut or rangiri shape and fiber feel, and powder for scenting dashi, dough, and powder blends.<\/p>\n\n\n\n

Compared with ordinary Takinogawa burdock or short-rooted salad burdock, Horikawa burdock can be differentiated by its \"thick, hollow shape you can stuff with fillings,\" its \"soft fiber that lets flavor soak to the core,\" and its \"presence as a Kyoto vegetable.\" It's an ingredient we often get prototyping inquiries about \u2014 for simmered stuffed dishes filled with ebi-shinjo or minced chicken, tube-cut oden ingredients, nishime, yawata-maki, mixed rice, and Kyoto-style prepared foods.<\/p>\n\n\n\n

Three points of pride in Agriture's dried Horikawa burdock<\/h2>\n\n\n\n

1. Low-temperature drying that makes the most of aroma and fiber feel<\/h3>\n\n\n\n

The appeal of Horikawa burdock is its distinctive fragrance and soft fiber that lets flavor soak to the core. Agriture uses a design that keeps the drying temperature down and removes moisture in a short time, retaining the aroma and texture in the finish as much as possible. The Horikawa-burdock-like aroma rising up when rehydrated is an element that shapes the finish of simmered stuffed dishes and nishime.<\/p>\n\n\n\n

2. A cut design that makes the most of the hollow shape<\/h3>\n\n\n\n

Horikawa burdock is a large burdock with a hollow center. We shape it into cuts that make the most of the hollow and thickness \u2014 tube-cut, round-cut, rangiri \u2014 before drying. For stuffing uses we keep the tube shape, and for nishime and mixed-rice uses we adjust to an easy-to-rehydrate thickness, letting you select to match the finished product's look and texture.<\/p>\n\n\n\n

3. Selecting Kyoto-grown Horikawa burdock as raw material<\/h3>\n\n\n\n

Agriture uses Kyoto-grown Horikawa burdock, discerning thickness, degree of hollowness, and aroma to turn it into raw material. As a traceable raw material with a visible origin \u2014 a heirloom Kyoto vegetable \u2014 it's easy to design traceability into, and it's one reason Kyoto-cuisine, prepared-food, and confectionery makers choose it in prototyping.<\/p>\n\n\n

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Product catalog showing the items we handle<\/h3>\n\n\n\n

Flexible support from small lots to large lots<\/p>\n\n\n\n

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