Selfie is served to resemble carrot stems. Cooking is also fun to entertain the eater with your eyes.

Carrots tend to burn easily, so be careful to fry them. By exposing the carrots to the wind, the sweetness is enhanced and the more you chew them, the more you become addictive, making them an addictive dish.

Lotus is one of the essential vegetables in Japanese food culture. Lotus, the rhinocerostope of this beautiful flowering plant, is considered sacred in Buddhism and began cultivating it for food in Japan from the early Meiji period. At first, the flower of the sardine was loved for ornamental purposes, but its roots enrich our dining table today. Types and History of Lotus There are two types of lotus root: native and improved variety that have been introduced from China. Native species have long internodes, are difficult to dig out, and are not able to produce them, so most of the species currently on sale are improved Chinese species. A characteristic of the texture is that it is thread-drawn. How to Choose and Seasonal Lotus is available in the market all year round, but the season is especially popular from autumn to winter. New fragrant foods are available in early summer, and lotus roots are especially recommended at this time of year. The key to choosing is to choose one that is thick and weighed with both ends of the knot. It is best to avoid discolored cuts as they are less fresh. Nutritional value and health benefits Lotus contains carbohydrates as the main ingredient and is rich in vitamin C. This is a food that helps to maintain your daily health because it boosts your immune system. Recommended ways to eat lotus root is a wide variety of ways to eat. It can be used in a variety of dishes, including the familiar vinegared savory, stewed, deep-fried, steamed, stir-fried, salads, and more. The crunchy texture of lotus root and slightly sweet flavor add a depth to your dish, so it's recommended to try out a variety of recipes. How to make lotus root kinpira Ingredients (serves 4, about 100kcal/serves) Lotus: 200g Red pepper: 1-2 bottles Soy sauce: 1-2 tablespoons Mirin: 1 tablespoons White sesame seeds: A little vinegar, salad oil: Approximate amounts of each How to make Preparation: First, peel the lotus root and cut into thin slices. It is a good idea to cut thick parts into half-moon shapes or single letters. To remove any scum, temporarily release it in water with a small amount of vinegar added, then drain thoroughly. Preparing seasonings: Remove the seeds of the red pepper, cut into slices, and combine with soy sauce and mirin. Fry: Heat 2 tablespoons of salad oil in a frying pan, add lotus root and stir-fry. Once the oil has become familiar, add the prepared seasonings and stir-fry over high heat until the juices are gone. Serving: To finish off, serve in a bowl and sprinkle with sesame seeds on top. This effort adds flavor and adds a beautiful look. This "Lotus Renkon Kinpira" is characterized by its crunchy texture and spicy taste. It is recommended not only as a side dish for rice, but also as a bento dish. It's easy to make with simple ingredients, so be sure to give it a try. Summary Lotus is an ingredient that combines its high nutritional value and the characteristics that are easy to match with various dishes. Please try to incorporate these vegetables, which are deeply rooted in Japanese food culture, into your diet. Next time, we will introduce you to some simple and delicious recipes using lotus root, so stay tuned!