Hatagonbozushi

Hatagonbo is a burdock grown in the Nishihata area of Hashimoto City, located on the hillside of Mt. Kunishiro at an altitude of 552 meters. Its name is derived from 'Hata' and burdock dialect 'gombo' in Nishihata district. If burdock is grown not in a special variety, but in a steep, hard red soil, it grows into a round and fat “hatagonbo”. Especially large ones are 5 cm to 10 cm in diameter and about 1 m in length. In the old days, sticky soil was excavated for more than 1 m in a dedicated long mulberry and harvested one by one for 20 to 30 minutes. It is said that it was so labor-intensive that it was said that in the neighborhood, 'don't do it to his husband.' However, due to its size, it is rich in dietary fiber and polyphenols, and is soft and fragrant compared to common burdock. Also, Hatagonbo is said to have continued from the Edo period to the early Showa period due to the custom of offering rice and vegetables to Mt. Koya, a village called “Miscellaneous Nobori”, but the local union is coming again from 2014 has been
It was eaten as a farmer's daily food. Seeds can be sown in spring and harvested in November.
“Hatagonbozushi” is an original menu that is sold in local associations. Hatagonbo is cut into rings and filled with vinegared rice in the center. In addition, various cooking methods and methods of use have been devised, such as croquettes, inarizushi, and hatagonbocha, which are added to the ingredients.