Yamagobo zuke is a much loved Japanese pickle made from slender burdock roots, preserved whole in a sweet and savoury brine that gives them their appetising reddish amber colour. This pickled burdock root belongs to the world of tsukemono, the pickles that punctuate a Japanese meal, and it is prized above all for one thing, its texture.

Where many pickles are soft, yamagobo is distinctly crisp and firm, with an almost woody bite that delivers a genuinely satisfying crunch. That firmness is its signature, matched by an earthy, gently sweet and tangy flavour that is refreshing and moreish. Each long, slender root holds its shape and snap beautifully, even after slicing.

Its most recognisable role is as the crunchy orange stick rolled into the centre of makizushi and thick futomaki sushi rolls, where it adds both colour and a welcome textural contrast to soft rice and fish. Beyond sushi it is sliced and served as a pickle alongside rice, tucked into bento boxes, or scattered through salads and rice bowls. Supplied in a practical 1kg pack, it is a versatile staple for any sushi kitchen.

Why choose Sea House Yamagobo Zuke?

• A signature crunch. A distinctly crisp, firm, almost woody texture unlike any other pickle.
• Sweet, tangy and earthy. A refreshing, moreish flavour with the natural character of burdock.
• The classic sushi roll filling. The crunchy orange stick at the heart of makizushi and futomaki.
• A versatile pickle. Also served as tsukemono beside rice, in bento and through salads.
• Practical format. A high value 1kg pack for busy kitchens.