大浦太ごぼう ゴボウ 牛蒡3㎏ 自然栽培

¥3,980

*Earliest delivery date is 12/11(Wed) (may require more days depending on delivery address).

*Tax included.

*Shipping fee is not included.More information

Shipping method / fee

The shipping fee for this item varies by the shipping method. Customers can choose the shipping method at time of purchase.
Japan domestic shipping fees for purchases over ¥10,000 will be free.

  • ヤマト80サイズ

    Shipping fees vary by region.

    • Hokkaido

      ¥2,360

    • Tohoku
      Aomori, Iwate, Miyagi, Akita,
      Yamagata, Fukushima

      ¥870

    • Kanto
      Ibaraki, Tochigi, Gumma, Saitama,
      Chiba, Tokyo, Kanagawa, Yamanashi

      ¥740

    • Shinetsu
      Niigata, Nagano

      ¥740

    • Hokuriku
      Toyama, Ishikawa, Fukui

      ¥710

    • Tokai
      Gifu, Shizuoka, Aichi, Mie

      ¥710

    • Kinki
      Shiga, Kyoto, Osaka, Hyogo,
      Nara, Wakayama

      ¥680

    • Chugoku
      Tottori, Shimane, Okayama, Hiroshima, Yamaguchi

      ¥680

    • Shikoku
      Tokushima, Kagawa, Ehime, Kochi

      ¥680

    • Kyushu
      Fukuoka, Saga, Nagasaki, Kumamoto,
      Oita, Miyazaki, Kagoshima

      ¥710

    • Okinawa

      ¥2,070

  • ヤマト100サイズ

    Shipping fees vary by region.

    • Hokkaido

      ¥2,670

    • Tohoku
      Aomori, Iwate, Miyagi, Akita,
      Yamagata, Fukushima

      ¥1,030

    • Kanto
      Ibaraki, Tochigi, Gumma, Saitama,
      Chiba, Tokyo, Kanagawa, Yamanashi

      ¥900

    • Shinetsu
      Niigata, Nagano

      ¥900

    • Hokuriku
      Toyama, Ishikawa, Fukui

      ¥870

    • Tokai
      Gifu, Shizuoka, Aichi, Mie

      ¥870

    • Kinki
      Shiga, Kyoto, Osaka, Hyogo,
      Nara, Wakayama

      ¥840

    • Chugoku
      Tottori, Shimane, Okayama, Hiroshima, Yamaguchi

      ¥840

    • Shikoku
      Tokushima, Kagawa, Ehime, Kochi

      ¥840

    • Kyushu
      Fukuoka, Saga, Nagasaki, Kumamoto,
      Oita, Miyazaki, Kagoshima

      ¥870

    • Okinawa

      ¥2,710

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自然栽培(肥料農薬不使用)で育てた大浦太ごぼう。
当農園の主力野菜です。
繊維質が少なく柔らかいのが特徴。香りもいいです。
京料理などの高級料理でも使用されるゴボウで、太くなると中に空洞ができ、その空洞に肉を詰めて煮たりするそうです。きんぴらやすき焼き、煮つけにしたり、お味噌汁、豚汁にいれるのもおすすめです。6月から2月までが収穫シーズンです。

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