🍱 Kimpira (Stir-fried root vegetables)

The name "kimpira" is said to be derived from the character "Sakata Kimpira" in the popular early Edo period "Jōruri" (a form of puppet theater) called "Kimpira Jōruri." Kimpira is depicted as the son of Sakata no Kintoki, more commonly known as Kintaro, a legendary hero. The term "kimpira" eventually became associated with a cooking style that involves stir-frying and simmering vegetables, typically julienned, or shredded, with soy sauce and sugar. The term "Kimpira" is said to have originated from the analogy of the robust texture and crunchiness of gobou (burdock root), as well as the spiciness of red chili pepper, to the strength and valor of Sakata Kimpira. Furthermore, gobo (burdock root) is one of the traditional vegetables that has been passed down since ancient times in the Edo-Tokyo region. It is considered alongside other traditional vegetables such as Kyoto vegetables and Kaga vegetables. In particular, "Takinogawa Gobou," named after the cultivation area of Takinogawa Village at that time, holds a long and storied history. It is said that "Samurai" gathered through the "Sankin-kōtai" system cultivated vegetable seeds brought from their hometowns, engaging in selective breeding. Alongside vegetables like "Nerima Daikon," they established these varieties as Edo vegetables. Over 90% of the burdock root cultivated in Japan today is descended from the "Takinogawa Gobou," a variety that has undergone improvement over many years.