Like many vegetables in Japan, ²µ´Ç²ú¨­ (burdock root) most likely arrived from China during the Heian Period (794-1185). It was originally consumed as an herb with its leaves steeped to make a tea-like beverage and was prized for its diuretic and anti-inflammatory properties.

Gob¨­¡¯s shift to culinary use came about during the Edo Period (1603-1868), when improved agricultural practices aided the development of more tender, pleasantly aromatic varietals. Because ²µ´Ç²ú¨­ roots grow long and deep into the earth, it was believed to be a metaphor for building strong ties within the family ¡ª probably one of the reasons ²µ´Ç²ú¨­ is included in osechi ry¨­ri, the special dishes eaten when family members gather to celebrate the new year.

The most popular dish featuring ²µ´Ç²ú¨­ is kinpira, a quickly assembled stir-fry. The classic version is made with thin slivers of ²µ´Ç²ú¨­ and carrots, and finished with shichimi t¨­garashi, a fiery blend of seven spices. Named after a folk hero who was much admired for his boldness, this dish frequently appears tucked into bento, as a side on family dinner tables and on the menu at pubs and other casual eateries.