Glossary - Ingredients

Renkon / Lotus Root

The root of the lotus flower can be enjoyed as both a crunchy as well as a soft and flaky texture depending on how it is cut.

What is renkon?

Renkon / lotus root (れんこん in Japanese) is the underground stem of the lotus plant, and grows in marshy lotus fields. Since ancient times, the renkon has been considered an auspicious food in Japan due to the holes that you can “see an unobstructed view through,” thus making it an essential part of osechi ryori (the Japanese New Year’s feast). It is mainly eaten as kinpira (simmered thinly cut vegetable dishes), vinegared dishes, or simmered dishes. It can be eaten raw, but the cut surface is prone to discoloration, so soaking it in vinegar water for a brief period of time can prevent discoloration.

Nutrition facts

Renkon is rich in vitamin C, starch, dietary fiber, and potassium. Vitamin C has antioxidant properties, strengthens the immune system, and helps produce collagen. In terms of dietary fiber, renkon is characterized by its high content of insoluble dietary fiber. It promotes bowel movements and is expected to help regulate the intestines. Potassium also contributes to the prevention of high blood pressure by excreting excess sodium.
Vitamin C is sensitive to heat, but the vitamin C in renkon is protected by starch and is not easily destroyed by heat, making it suitable for simmered and stir-fried dishes. Vitamin C increases the absorption rate of protein and iron, so it is good to eat renkon with foods that are rich in protein, such as meats, fish, and soy products.

Storage to prevent food loss

Renkon can be stored in the refrigerator for 4-5 days if the cut surface is tightly wrapped in plastic wrap. If it is to be frozen, cut it into bite-sized pieces, lightly boil, and place in a storage bag, where it can be stored for about a month.

Trivia

The texture of renkon changes depending on the direction it is cut. If you cut it along the grain, you can enjoy a crunchy texture, whereas if you cut across the grain it will have a soft and flaky texture. If grated, renkon can be used to thicken dishes or be used as a binding agent in minced meat dishes.

Caution

Renkon contains tannins, which turn black when they bind with iron. For this reason, it is best to avoid using an iron pot when cooking.

Cooking Basics

Lotus root - soaking in water

Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.

Lotus root - rounds