A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Another is burdock makizushi (rolled sushi filled with pickled burdock root; the burdock root is often artificially colored orange to resemble a carrot). In Kyoto, gobō can also be found as a snack food similar to potato chips. The root is eaten cooked and the young sprout can be eaten just like asparagus. Gobo is also used in tempura.