Lotus root (renkon)
After cutting, it should be soaked in vinegared water to prevent discoloration.
- Lotus roots contain a lot of vitamin C and starch.
How to pick and store
- Choose lotus roots that are plump, unblemished, and cream in color.
- Avoid white roots, as they have been bleached.
- Store in plastic wrap in the refrigerator.
- Utilize the texture for pickles or simmered dishes.
- Enjoy the gooey texture when grated and then steamed or fried.