Food · Fermented foods

Gobō (Burdock Root)

ごぼう (Gobō)

Also known as: Gobō, Burdock root, Arctium lappa, 牛蒡

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At a glance

Category	Food
Japanese labeling name	ごぼう根
Common Japanese notations	ごぼう, 牛蒡, ゴボウ
Origin	Burdock root (Arctium lappa); principal modern domestic production regions Aomori, Ibaraki, Hokkaido; Japan is one of few countries that consume burdock root as standard vegetable
Typical functions	Kinpira-gobō (sauteed burdock with carrot) — defining household side dish, Tataki-gobō (smashed burdock) — Osechi component, Soba/udon topping, Premium Horikawa-gobō Kyoto specialty (see horikawa-gobo entry)
Regulatory status in Japan	Standard agricultural product labeling. Aomori volume leader. Not a designated allergen.

Gobō (ごぼう / 牛蒡) is burdock root — volume Japanese household ingredient with kinpira-gobō, tataki-gobō (Osechi), and soba/udon topping applications. Aomori is the volume domestic producer. Premium Horikawa-gobō Kyoto specialty for kaiseki (see horikawa-gobo entry).

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Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Plant-derived319

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Fresh whole gobō retail (year-round)
Pre-cut frozen gobō (convenience format)
Pre-cooked kinpira-gobō ready-meal retail

Ingredient profile

Arctium lappa burdock root.

OEM applications

Kinpira-gobō defining household side.

Tataki-gobō Osechi.

Soba/udon topping.

For OEM: fresh retail, pre-cut convenience, ready-meal retail.

Regulatory classification in Japan

Standard food labeling. Origin disclosure. Not a designated allergen.

Regulatory classification in other markets

EU	Niche specialty in Japanese-cuisine and macrobiotic channels.
USA	Niche specialty positioning.
China	Established Chinese burdock production.
Korea	Established Korean ueong tradition.

Market reference formulations

Example finished products will be added after verification.

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Seasonality & supply calendar

Harvest months: November – February (autumn-sown / winter-harvested)
Peak supply: December
Off-season: Storage gobo supplies through summer; new-season gobo (新ごぼう) appears May – June

Source: 農林水産省野菜生産出荷統計. Aomori, Ibaraki, and Hokkaido lead production.

Storage requirements

How the receiving OEM facility needs to handle inbound raw material.

Temperature: Chilled 0–4°C; ambient with soil-on extends life further
Conditions: Soil-coated burdock keeps better; clean before retail
Shelf life: Soil-on 3 weeks at 0°C; cleaned 1 week

Supply concentration

Where this ingredient comes from — useful for single-source-risk planning.

Primary regions: Aomori (approximately 39% per R3 / 2021 野菜生産出荷統計), Ibaraki (~10%), Hokkaido, Miyazaki
Import dependence: Domestic + Chinese imports (~25% of national supply)

農林水産省野菜生産出荷統計

Certifications commonly available

Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.

Scheme	Availability
Organic JAS	On-request
Halal	Inherent
Kosher	Inherent
Vegan	Inherent

Alternative ingredients

Related ingredients commonly evaluated as substitutes.

Horikawa Gobō

Quick answers

What is Gobō (Burdock Root)?: Gobō (ごぼう / 牛蒡) is burdock root — volume Japanese household ingredient with kinpira-gobō, tataki-gobō (Osechi), and soba/udon topping applications. Aomori is the volume domestic producer. Premium Horikawa-gobō Kyoto specialty for kaiseki (see horikawa-gobo entry).
What is the regulatory status of Gobō (Burdock Root) in Japan?: Standard agricultural product labeling. Aomori volume leader. Not a designated allergen.
What products typically use Gobō (Burdock Root)?: Fresh whole gobō retail (year-round) / Pre-cut frozen gobō (convenience format) / Pre-cooked kinpira-gobō ready-meal retail
Where does Gobō (Burdock Root) come from?: Burdock root (Arctium lappa); principal modern domestic production regions Aomori, Ibaraki, Hokkaido; Japan is one of few countries that consume burdock root as standard vegetable
What is the INCI / JSCI labeling name for Gobō (Burdock Root)?: JSCI: ごぼう根

Often used with

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Same category

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Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.

株式会社石田老舗
京都府

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Official regulatory databases

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MEXT 食品成分DB（検索） ↗

References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ごぼう根

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.