A thick brown root with a distinctive earthy flavour, gobo is extremely low in calories and has a high dietary fibre content that can help lower cholesterol. It is so healthy that it is thought of as a medicine rather than a vegetable in China. In Japan, it is often eaten after soaking it in vinegar to remove the bitter taste. Kinpira gobo is a popular dish made from thin slices of gobo, cooked with carrots. It also goes well with pork in miso soup (tonjiru).