Lotusroot

-About ingredients-

Lotus root is one of the root vegetables commonly used in Japanese cuisine. In Japanese, it is written as"lotus root,"but in English, it is also called"lotus root."

Lotus root is the rhizome of the lotus, and has a distinctive shape with a series of holes. The outer skin is brown and hard, and the inside is white with a crispy texture and a refreshing flavor.

Lotus roots are used in a variety of cooking methods. A common way to use it is to slice lotus roots and eat them raw, which gives you a refreshing taste and texture. Lotus roots are also used in boiled dishes, stir-fried dishes, deep-fried dishes, vinegared dishes, pickles, etc.

When making stews, the lotus root is sliced ​​thinly and simmered in soy sauce or dashi stock to bring out its flavor and soften it. In stir-fries, lotus roots are sliced ​​thinly and stir-fried with vegetables and meat to add a unique texture and flavor.

For deep-frying, you can enjoy a crispy texture by cutting the lotus roots into rings and frying them. When making vinegared dishes, thinly slicing the lotus roots and pickling them in vinegar adds a refreshing flavor.

Lotus roots are also highly nutritious, containing dietary fiber, vitamin C, and minerals. It is also popular as a healthy food because it is low in calories.

In Japanese cuisine, lotus root is used in a variety of dishes, and its unique flavor and texture are enjoyed. Try cooking with lotus root and enjoy its refreshing taste and crispy texture.