Burdock Root

ごぼう

Eating burdock root as a regular vegetable is a uniquely Japanese food culture, rare worldwide. Aomori Prefecture accounts for about 40% of national production. Known for its dietary fiber (inulin), which supports gut health. A representative ingredient in Japanese cuisine, featured in kinpira gobo, tonjiru pork soup, and mixed rice dishes

Season

MONTHLY AVAILABILITY

Jan - Dec

PEAK

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

※ Season is based on domestic field-grown availability

Nutrition Facts

per 100g

ENERGY CONTENT

58

KCAL

1.8g

Protein

0.1g

Fat

15.4g

Carbs

5.7g

Fiber

3mg

Vitamin C

320mg

Potassium

0.7mg

Iron

46mg

Calcium

1μg

Beta-carotene

68μg

Folate

Source: 日本食品標準成分表(八訂)2020年

Wholesale Market Data

2023

MARKET INSIGHTS

CHEAPEST MONTH Nov ¥175/kg
HIGHEST VOLUME Oct 8,636t
Volume (t)
In season
Price (yen/kg)

Source: 農林水産省 青果物卸売市場調査報告 (2023)

Production Ranking

97.3% Domestic
Aomori48.4%
Ibaraki10.9%
Hokkaido9.8%
Miyazaki8.3%
Kagoshima6.4%
Others16.3%
Rank
Prefecture
Harvest (t)
Share
1
Aomori TOP
49,600
48.4%
2
Ibaraki
11,200
10.9%
3
Hokkaido
10,000
9.8%
4
Miyazaki
8,480
8.3%
5
Kagoshima
6,550
6.4%

Top 5 Prefecture Harvest Trends (2018-2023)

Aomori
Ibaraki
Hokkaido
Miyazaki
Kagoshima

Source: MAFF Crop Statistics (2018-2023)

Consumption Ranking

2024

National Average (annual spending per household)

¥993 /year
Rank
City
Annual Spending
1
Akita Akita
¥1,314
2
Saga Saga
¥1,253
3
Fukuoka Fukuoka
¥1,225
4
Nagasaki Nagasaki
¥1,220
5
Matsuyama Ehime
¥1,205

Source: 総務省 家計調査 (2024, two-or-more-person households, prefectural capital cities)

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