Kagawa prefecture products
Burdock
Burdock was introduced to Japan from China and was used as a medicine in the Heian period (７９４-１１８５). It is high in dietary fiber and also contains iron and calcium. Burdock season is from January to April and burdock is said to herald the coming of spring. It has a long stem with short roots and large leaves, all of which can be eaten. It is characterized by its refreshing aroma and distinctive crunchy texture. The roots and stems of Kagawa burdock are said to be soft and full of fibre.
- Seasonal season
- Time to go around Peak season (seasonal season)
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1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Takamatsu City, Sanuki City
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Burdock has long since been a beloved hometown vegetable. It is often cooked with fried tofu and other ingredients in a lightly seasoned sauce, or eaten as tempura, or with sesame paste.
