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.

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