The peak season for tasty burdock root is late fall to early winter. Winter potatoes are also delicious, so I came up with a soup combining the two. I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste). It refers to comfort food--the taste of Japanese style food, Showa Era cuisine, and my mother's homemade food.

To prepare the vegetables:
Thinly slice the burdock root, soak in vinegar water, then rinse with water.
Cut the potato into 5- to 7-mm slices and soak in water.
Thinly slice the onion along the grain. Recipe by Sougenusagi