Vegetable
Japanese Lotus Root
S tier
Japanese lotus root (renkon) is selected for clean holes, crisp-tender bite after cooking, and suitability for nimono, kinpira, and New Year osechi symbolism of looking through to the future. Quality roots are white, not grey or slimy. Slightly milder presentation than some rustic Chinese soup types. Slice into flowers for celebratory dishes; simmer in dashi-soy. Tempura renkon is excellent. Japanese market grading emphasises appearance of the lacunae pattern.
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Characteristics
Preparations
Traits
History
Lotus cultivation and renkon eating entered established Japanese food culture.
Edo cookery refined renkon for home and festive meals.
Domestic renkon production supplied supermarkets nationwide.
Osechi and daily nimono kept Japanese lotus root culturally central.