As the season shifts and the air chills, the warmth and sustenance that the wild foods of fall offer become evermore ...

In Asian cuisine, it is a well-known vegetable, used to make a salad called Kinpira Gobo. Infusions are made from finely ...

At the far end of the subtlety spectrum from the cucumber roll is The Happy Sumo “Death Roll,” a spicy concoction of soft-shell crab, cucumber, radish, gobo root, sprouts and The Happy Sumo’s “death ...

1 small carrot (120 grams), 70 grams burdock root ("gobo"), some flour to dust ingredients, frying oil to be 3-cm deep in pot (2 cups in pot 18 cm in diameter) For the batter: 90 grams (180 ml ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Soak dried seaweed in 1 cup water for at least 15 minutes.

You can choose to Remove the Skin From the Gobo, but I recommend leaving it on to extract more flavor. Make sure to use a ...

2. Season with soy sauce and mirin which loses its alcohol over high heat. Add gobo burdock root, chicken thighs and shiitake mushrooms and bring them to a simmer. 3. Mix flour, vegetable oil and ...

3. Cut the gobo to fit into your pot, and then cut lengthwise into 4 to 6 pieces. Cut ginger into thin slices and shreds. 4. Combine the water, sake, sugar, mirin, soy sauce in the pot and lay the ...

The menu isn't as extensive as you would expect, but they sure pack a healthy punch - from detox gobo root salad to tofu burger and classics, such as Japanese pumpkin croquettes to spaghetti and ...

Most root vegetables are available all year round, but they tend to be best picked and bought when the weather is cold.. Look for firm, unblemished specimens – root vegetables are often wrinkled ...

Allen Root is an associate editor at Barron’s. He spent 17 years on Wall Street and joined Barron's from broker R.W Baird, where he was the industrial strategist. Allen Root is an associate ...

Sprinkle with sea salt and serve at once. Make a tray of roasted root veg whenever you have the oven on. Keep in the fridge for three days to use in cous cous, frittatas or blend into a soup.