Shima burdock root is a traditional vegetable renowned for its rich aroma. Its main growing area is the Shima district of Gifu City, Gifu Prefecture, where farmers have cultivated it for generations.
During the Taisho era (1912–1926), this burdock variety was cultivated under the name Nisai. When commercial shipments to markets began in the early Showa era (1926–1989), it became known as Shima burdock, taking its name from the district where it was grown.
In 2008, Shima burdock was officially recognized as one of the Hida and Mino Traditional Vegetables, highlighting its importance to the region’s agricultural heritage.
Shima burdock roots grow to approximately 60 centimeters in length, making them shorter than many common burdock varieties. They also develop numerous lateral roots and are especially prized for their strong, distinctive fragrance.
This rich aroma is one of the vegetable’s defining qualities, giving it a flavor that stands out in traditional Japanese cooking.
Shima burdock can be used in a wide range of dishes. In the local area, one popular preparation is gobō meshi, a seasoned rice dish in which burdock is mixed into the rice. This simple dish allows diners to appreciate the vegetable’s characteristic fragrance.
It can also be incorporated into other home-style Japanese dishes, making it a versatile ingredient for those wishing to explore the traditional flavors of Gifu.
Shima burdock is generally harvested from late April to early June, with its peak season in April and May. Visitors to Gifu City during spring can look for this distinctive local vegetable at markets and restaurants featuring regional produce.