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Marketing - Food & Dairy | | English term or phrase: Ingredient: gobo | Could you help me with the Dutch translation of the ingredient: ''gobo''?
Thank you.
Best regards,
Denise |
| DeniseprincesKudoZ activityQuestions: 28 ( 3 open) ( 1 without valid answers) ( 1 closed without grading) Answers: 0
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| | Dutch translation:kliswortel | Explanation:
Mijn referentie geeft Gobo (burdock root), wat zou betekenen dat gobo de wortel is en niet de hele plant. Ik moet bekennen dat ik er nog nooit heb van gehoord...
In elk geval genoeg hits voor kliswortel. |
| Selected response from:
 Koen Speetjens
Local time: 19:44
| Grading comment Selected automatically based on peer agreement.
4 KudoZ points were awarded for this answer |
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| Summary of reference entries provided | | gobo | |
| Discussion entries: 0 |
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Automatic update in 00:
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4 mins confidence:  
5 mins confidence: peer agreement (net): +2 | ingredient: gobo wortel van de grote klit
Explanation:
Gobo is what the Japanese say.
Here is a picture:
http://www.gourmetsleuth.com/Dictionary/G/Gobo-6210.aspx
English:
http://en.wikipedia.org/wiki/Greater_burdock
Dutch:
http://nl.wikipedia.org/wiki/Grote_klit
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8 mins confidence: peer agreement (net): +1
11 mins confidence: peer agreement (net): +2 | gobo kliswortel
Explanation:
Mijn referentie geeft Gobo (burdock root), wat zou betekenen dat gobo de wortel is en niet de hele plant. Ik moet bekennen dat ik er nog nooit heb van gehoord...
In elk geval genoeg hits voor kliswortel.
Reference: http://gourmettraveller88.com/2009/03/23/kinpira-gobo/
| Koen Speetjens
Local time: 19:44
Specializes in field
Native speaker of:  Dutch
PRO pts in category: 8
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| | Grading comment | Selected automatically based on peer agreement. |
|
3 mins peer agreement (net): +1 |
| Reference: gobo
Reference information:
If you google images for this it turns out to be a root vegetable used in Japanese cooking
http://www.google.nl/imgres?imgurl=http://janetching.files.w...
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Note added at 10 mins (2010-11-04 14:14:28 GMT)
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It is burdock root
The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favour in modern European cuisine, it remains popular in Asia. In Japan A. lappa (Greater burdock) is called gobō (牛蒡 or ごぼう); in Korea burdock root is called "u-eong" (우엉) and sold as "tong u-eong" (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow about 1 metre long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes. Immature flower stalks may also be harvested in late spring, before flowers appear; their taste resembling that of artichoke, to which the burdock is related. Leaves are also eaten in springs in Japan when a plant is young and leaves are soft. Some A. lappa cultivars are specialized in this purpose. A popular Japanese dish is kinpira gobō (金平牛蒡), julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil; another is burdock makizushi (sushi filled with pickled burdock root; the burdock root is often artificially coloured orange to resemble a carrot). In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption. It also contains a fair amount of gobō dietary fiber (GDF, 6g per 100g), calcium, potassium, amino acids,[4] and is low in calories. It also contains polyphenols, which cause its darkened surface and muddy harshness by forming tannin-iron complexes. Burdock root's harshness harmonizes well with pork in miso soup (tonjiru) and with Japanese-style pilaf (takikomi gohan).
http://dut.proz.com/kudoz/english_to_dutch/medical/213300-bu...
|  Kate Hudson
Netherlands
Works in field
Native speaker of: English
PRO pts in category: 23
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