It's full of nutritious and has a delicious crunchy texture! The appeal of lotus root and recommended recipes

Lotus root is one of the vegetables that is essential to Japanese food culture. The underground stem of this beautiful flowering plant is considered sacred in Buddhism, and in Japan it began to be cultivated for food in the early Meiji period. While lotus flowers were originally loved as ornamental plants, the roots of the plant enrich our dining tables today

Types and history of lotus root

There are two types of lotus root: native species and improved species introduced from China. Native species have long internodes, making them difficult to dig up and producing low yields, so most of the lotus roots currently on the market are improved Chinese species. The stringy texture is said to be a characteristic of native species

How to choose and what's in season

Lotus root is available in the market all year round, but is especially in season from autumn to winter. New, fragrant lotus roots become available in early summer, and are especially recommended at this time of year. When choosing lotus root, look for ones that are firm at both ends of the nodes and are thick and heavy. It is best to avoid ones with discolored cut surfaces, as they have lost their freshness

Nutritional value and health benefits

Lotus root contains carbohydrates as its main component and is rich in vitamin C. This has the effect of boosting the immune system, making it a useful food for maintaining daily health

Recommended way to eat it

There are many ways to eat lotus root. It can be used in a variety of dishes, including the familiar vinegared bass, simmered dishes, fried dishes, steamed dishes, stir-fries, and salads. The crunchy texture and slightly sweet flavor of lotus root add depth to dishes, so we recommend trying it in a variety of recipes

How to make lotus root kinpira

Ingredients (4 servings, approximately 100kcal/serving)

• Lotus root: 200g
• Red pepper: 1-2
• Soy sauce: 1-2 tablespoons
• Mirin: 1 tablespoon
• Roasted white sesame seeds: a little
• Vinegar, salad oil: appropriate amount

How to make it

1. Preparation: First, peel the lotus root and cut it into thin slices. It is best to cut the thicker parts into half-moon or straight slices. To remove the bitterness, temporarily place the root in water with a small amount of vinegar added, then drain thoroughly.
2. Prepare the seasoning: Remove the seeds from the red chili pepper, slice it into rounds, and mix with soy sauce and mirin.
3. Stir-fry: Heat 2 tablespoons of salad oil in a frying pan and add the lotus root. Once the oil is absorbed, add the prepared seasonings and simmer over high heat until the liquid has evaporated.
4. Presentation: To finish, arrange the dish on a plate and sprinkle sesame seeds on top. This extra step enhances the flavor and makes the dish look beautiful.

This "Kinpira Lotus Root" is characterized by its crunchy texture and spicy taste. It is recommended as a side dish for rice, and also as a lunch box dish. It is easy to make with simple ingredients, so please give it a try

summary

Lotus root is a highly nutritious ingredient that can be easily incorporated into a variety of dishes. This vegetable is deeply rooted in Japanese food culture, so be sure to actively incorporate it into your diet. In our next post, we'll be introducing some easy and delicious recipes using lotus root, so stay tuned!