Lotus root Lotus root

"Renkon" refers to edible lotus roots. The lotus is an aquatic plant that grows in many parts of Asia – including Japan. Above the water surface, it is characterized by large leaves and white or pink flowers. Beneath the surface, the individual plants are connected by an extensive root system. This root system is edible and very tasty in some lotus species.

How is Renkon prepared?

Renkon is available raw or pre-cooked in the supermarket. However, raw roots must be peeled before consumption. Renkon is often served thinly sliced. The roots are permeated by hollow tunnels (like cheese), which form beautiful patterns on the individual slices when cut.

And how do you eat Renkon?

Renkon is served as a side dish, in soups and stews, refined with vinegar as a salad, but also fried as tempura. The consistency of the lotus root changes depending on the preparation: If Renkon is only blanched briefly, it is crispy-fresh; however, if it is cooked for a longer time, it becomes much softer – almost like a potato.