Warm Winter Comfort: 3 Root Vegetable Recipes to Savor

As winter's chill sets in, root vegetables reach peak flavor. Warm your heart and body with comforting dishes made from these nutrient - packed vegetables!

Root vegetables are rich in nutrients as they grow underground. Potatoes and carrots are global staples, but Japan's culinary tradition includes unique root vegetables such as lotus root (renkon) and burdock root (gobo). These vegetables are rich in fiber, which promotes healthy digestion. The firm and chewy texture also aids digestion.

Most root vegetables are naturally astringent. To prevent discoloration and bitterness after cutting, soak them in water. Alternatively, you can cook them immediately or season them to skip this step - depending on your preference.

A simple yet satisfying dish with sweet potatoes and a tasty glaze of Kikkoman Soy Sauce and mirin. For perfectly cooked root vegetables, cover the pan midway through to steam-fry them. Ground chicken has a shorter cooking time, but finely chopped chicken breast also works. If lotus root is unavailable, substitute an equal amount of sweet potato.

A unique twist on Japan’s beloved “Tonjiru” (pork and vegetable miso soup), this recipe incorporates soymilk for a creamy, comforting broth. A key to this recipe is reducing miso and incorporating Kikkoman Soy Sauce to enhance the soymilk flavor. Packed with root vegetables and tender pork slices, this soup is a perfect way to warm up on a cold day.

• Try this recipe　Soymilk Pork Soup

Dating back to Japan’s Edo period (1603 - 1867), kinpira is a traditional Japanese side dish that has stood the test of time. The star is burdock root, a traditional vegetable hailing from Tokyo that’s known for its crispy texture and sweet-savory-spicy flavors. While burdock isn’t widely consumed outside Japan, its earthy flavor is incredibly addictive once you try it. Make burdock chips by simply slicing and frying the pieces - they're surprisingly delicious!