Musashi wrote:
> > wrote in message
> ...
>
>>Dan Logcher > wrote:
>>
wrote:
>>>
>>>>George > wrote:
>>>>
>>>>You might try ordering it hand rolled, natto temaki. Ume boshe
>
> (pickled
>
>>>>plum) is good that way, too, as is gobo (Burdock root) and <tada>
>
> baked
>
>>>>Salmon skin!
>>>
>>>Ume Boshe never grew on me.. The saba shiso maki I get has gobo in it
>>>too.
>>
>>Ume Boshe is an acquired taste. Gobo is nice with many things.
>>
>
> I presume you guys are talking about Yama Gobo. Salted and pickled?
> When you say "Gobo" to a Japanese person they are thinking of the much
> larger
> thicker brown burdock root that is used in various dishes (like kinpira
> gobou, or
> Goboten (tenpura) but has no place at the sushi counter.

Pickled is the way I have it in saba shiso maki.. it looked like a carrot
when I first had it, so I asked because it didn't taste like a carrot.

--
Dan