Kinpira

Template:Nihongo is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered.<ref name=spruce>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The most common variety is kinpira gobō, or braised burdock root.<ref name=chopstick>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Other vegetables used include carrots, lotus root;<ref name=spruce/><ref name=chopstick/> skins of squash such as kabocha, mushrooms, broccoli, or wild itadori (Japanese knotweed) stems;<ref name=tokyo/><ref name=miwa>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and seaweeds such as arame and hijiki.<ref name=miwa/> Other foods including tofu, capsicums, wheat gluten (namafu); chicken thigh, pork, and beef.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

The simmering sauce is made up of soy sauce, mirin, sugar, and chili peppers.<ref name=chopstick/><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Name

Kinpira is named after the son of Kintarō, a Japanese folk hero.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name=tokyo>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Gallery

• 低消小菜 (11306128414).jpg

  Kinpira gobō (burdock root)

• Burdockgobo.jpg

  Burdock root

• 伏見の一位IMG 20220310 09.jpg

  Udo and carrots

• Celery Kinpira.jpg

  Celery