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Yamagobo (Japanese Pickled Burdock)
5 from 153 votes

Yamagobo (Japanese Pickled Burdock)

Yamagobo is a pickled Japanese dish made from burdock root, which is sliced into matchstick-sized pieces and pickled in a brine made of rice vinegar, sugar, soy sauce, salt, and carrot powder or orange food coloring for a subtle color boost. This pickle has a crisp texture with a tangy and slightly sweet flavor profile that develops after at least 24 hours of refrigeration, reaching peak taste around 3 to 5 days. The pickled burdock root offers a crunchy component often served as a sushi accompaniment or side dish.

Prep Time
8 mins
Total Time
8 mins
Servings: 4 servings
Calories: 144 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • ½ pound burdock root (gobo)
  • ½ cup rice vinegar
  • ½ cup sugar
  • ½ tablespoon salt
  • ½ tablespoon soy sauce
  • ⅔ cup water microwaved for 1 minute, hot
  • 2 teaspoons carrot powder (or 3-4 drops orange food coloring)

Instructions

    Cup of Yum
  1. Make the Pickling Brine. In a clean jar or heatproof container, stir hot water and sugar together until fully dissolved. Then mix in rice vinegar, soy sauce, salt, and carrot powder (or food coloring). Let the brine cool to room temperature.
  2. Prep the Burdock Root. Scrape off the skin using the back of a knife or a veggie scrubber. Rinse well. Cut into matchstick-sized pieces or long sticks (about 3–4 inches long).
  3. Pickle the Gobo. Add the sliced burdock root to the jar. Make sure it's fully submerged in the brine—add more water if needed. Seal the jar.
  4. Chill & Store. Refrigerate for at least 24 hours before eating (3–5 days for the best flavor). Store in the fridge for up to 2 months.

Notes

  • Soak sliced burdock root in cold water for 10–15 minutes to prevent browning and lessen bitterness before pickling.
  • Cut burdock sticks evenly to ensure consistent pickling throughout.
  • Use carrot powder for a natural orange tint, or food coloring for a more vivid traditional color.
  • Refrigerate the pickled burdock for at least 24 hours; flavor improves after 3 to 5 days.
  • Store pickled burdock in the fridge for up to 2 months for best freshness.

Nutrition Information

Calories 144kcal (7%) Carbohydrates 35g (12%) Protein 1g (2%) Fat 0.2g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.03g (0%) Monounsaturated Fat 0.02g (0%) Sodium 1003mg (42%) Potassium 181mg (4%) Fiber 2g (8%) Sugar 27g (54%) Vitamin C 2mg (2%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 144

% Daily Value*

Calories 144kcal 7%
Carbohydrates 35g 12%
Protein 1g 2%
Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.03g 0%
Monounsaturated Fat 0.02g 0%
Sodium 1003mg 42%
Potassium 181mg 4%
Fiber 2g 8%
Sugar 27g 54%
Vitamin C 2mg 2%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.