I think almost every foreigner in a japanese vegetable shops wonders what some of the products are. On one side one sees the expensive known vegetable and fruits: tomatoes, melons, … On the other a bunch of white and brown long roots which cost nothing.
Finally I found out how to cook one of them (gobo, in the picture) and I bought it.
There are many ways to cook it: with vegetables in a fry pan, with meat and in a soup.
As I was explained, clean the surface, cut it in small pieces “a la julien” leave in water a 10-15 in to take some of the bitter taste away and then cook it. It is very tasty!