Medicinal Korean Herbal Powder 100% Natural Organic Burdock Root Powder ?? ?? ?? ?? 4 oz

This species is native to the temperate regions of the Old World, from Scandinavia to the Mediterranean, and from the British Isles through Russia, and the Middle East to India, China, Taiwan and Japan. It is naturalized almost everywhere and is usually found in disturbed areas, especially in soil rich in nitrogen. It is commonly cultivated in Japan where it gives its name to a particular construction technique, burdock piling. Greater burdock root is known as niubang (??) in Chinese, which was borrowed into Japanese as gobo and Korean as ueong (??), and is widely eaten in the region. The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes. The harshness shows excellent harmonization with pork in miso soup (tonjiru) and takikomi gohan (a Japanese-style pilaf). A popular Japanese dish is kinpira gob, julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Another is burdock makizushi, rolled sushi filled with pickled burdock root; the burdock root is often artificially colored orange to resemble a carrot. Burdock root can also be found as a fried snack food similar in taste and texture to potato chips and is occasionally used as an ingredient in tempura dishes. Fermentation of the root by Aspergillus oryzae is also used for making miso and rice wine in Japanese cuisine. ** Directions Powder : Mix 1 or 2 teaspoons of the herbal powder with water, milk, rice, or soup No Caffeine, No Chemical Additives. No Food Color, No Antiseptic. *Recommended before breakfast and dinner daily.