Glossary - Ingredients

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.

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

Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.

Lotus root - half-circle slices

Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down at consistent widths from end to end.

Lotus root - random cut

Peel the skin and cut in half lengthwise, or cut in quarters lengthwise if thick. From the edge, cut irregularly into bite-sized pieces.

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