I spent some of my childhood living in rural upstate New York (USA) and we were very poor. My mom would harvest a lot of wild plants, one of which was wild burdock roots. We would have benefited from these great recipes. I always enjoy your videos. Thank you for sharing 😊
I hope I can find these in Berlin :) looks delicous as always! Thank you for teaching us not only about how to prepare and cook them but also about the seasons they are harvested and their nutritional values!
I love this! We call it gobo here in Hawaii. I usually make it with shoyu, sugar, chili oil and garlic. Sometimes with slivers of carrots. It’s a staple with most okazu places.
Taijij, thank you so very much for all of your insight into this very important root vegetable! I can not tell you how very important it is to us all. I am so happy you are doing what you are doing and helping people, not only with teaching us about cooking but about cultivating what is all around us!!! I was a farmer for some period of time, and some I understand; well to some extent in the United States. We can make every effort to make sure everything around us support us along as we try. Thank you so very much Taiji for all of your time and energy with all that you are doing. Please take care and stay well. Namaste'
Thanks for another informative video! These dishes look delicious. I’ve been meaning to forage some burdock and now I know exactly how to prep it in some tasty ways 🙏
It's Spring here in Australia, so I'll have to look for it. I might find it in the many Asian stores we have here in Melbourne. Thank you for your recipes.
Currently living in Okinawa until 2025 and I am enjoying the local foods. I have adopted several of the healthy dishes into to eating; natto, burdock, bitter melon, and lots of pickled vegetables. I’m always looking for new ways to cook/ eat these foods and will be sad when I have to go back to the U.S.
Hi Taiji, thank you very much for your videos. I learned a great deal about Japanese Cuisine and Culture thanks to you. You actually helped significantly decrease the digits on my body scale better than those gym guys... One thing I was curious about was (and forgive me if you've already treated the subject) teas. You have more tea than the Kardahsians have money. When would you drink matcha, otcha, koucha, mugitcha for exemple? Is there a particular occasion for one another? たいじさん、どもありがとうございます！ Cheers from French speaking Switzerland
Thank you so much @Taiji’s. Got burdock n NY State. I bought in Chinatown & AsianMkt. It’s not available n nearby SuperMkt n FLA. I’ll look 👀 where I can order from. Gratitude
Thanks a lot for the gobo recipes! I love kinpira gobo, so every time I see one in my localities, I always get several roots of them! Totally rooting for burdock, and I've added your recipes my arsenal!
Hi Taiji Thanks for the video. Japanese home cooking is so inspiring. What cut of meat did you make the shabu shabu slices from? Leg? Shoulder? Loin? I’m guessing you froze it first before slicing to get thin slices? Or did you use another method? Thanks for all your hard work.
Never ever freeze good meat, it's a waste. Butchers can slice meat this thinly. That's all I know because I'm actually vegetarian lol But freezing good meat is a sin.
Okay but what cut of meat should I ask the butcher to cut thinly from? Flank? Rib? Sirloin? Or can it be from any part of the animal as it’s cut so thin it doesn’t matter?
@@taijiskitchenBro, is Burdock basically Japanese potato? Because you used it in all places where I'd use potato if I were making Western variants of these recipes
@@taijiskitchenThat's not true, Schwarzwurzel is black salsify (Scorzonera hispanica) and burdock is Klettenwurzel (Arctium lappa). Two completely different things and while looking similar, they don't taste the same. Besides, you can find salsify everywhere in Germany but burdock is not very known.
@@FrauGothi Nein, tut man nicht. Erstens zwar ähnlich, aber nicht dasselbe Gemüse (Schwarzwurzel heißt Englisch salsify und nicht burdock) und zweitens gibt es Schwarzwurzeln überall, aber Klettenwurzeln eben nicht. Nicht einmal im asiatischen Supermarkt, weshalb ich sie bisher immer online bestellen musste. Kletten- und Schwarzwurzeln schmecken nebenbei auch anders.
