lotus root lotus root

“Renkon” refers to edible lotus roots. The lotus is an aquatic plant that grows in large parts of Asia – including Japan. Above the water’s surface, it is characterized by large leaves and white or pink flowers. Under the surface, the individual plants are connected by an extensive root network. This root network is edible and very tasty in some lotus species.

During my trip to Mekong Delta in Vietnam I had the opportunity to taste lotus seeds. They were offered as a snack and were an interesting culinary experience. Shortly before my departure, I also discovered and bought lotus seed tea in a supermarket in Da Nang However, in Japan, it is not common to eat lotus seeds or consume them in any form. In fact, I have not seen either lotus seeds or lotus seed tea in Japan so far.

Origin and History of Renkon

Renkon originally comes from the wetlands of South and Southeast Asia and has been cultivated there for millennia. It is especially found in markets and in traditional cuisine in China, India, and Japan. In Japan, it has been regarded as an important component of the imperial court cuisine since the Nara period (8th century) and is still favored for festive dishes today. Since the lotus holds a special symbolic significance (purity, rebirth, luck) in many Asian cultures, the root also has a high cultural status.

Health Benefits and Nutritional Values of Renkon

Renkon is not only tasty but also nutrient-rich and offers a range of health benefits:

• Dietary Fiber: Supports healthy digestion and provides a long-lasting feeling of fullness.
• Vitamins: Especially vitamin C and B vitamins, important for the immune system and energy metabolism.
• Minerals: Potassium, iron, and copper contribute to blood formation and a balanced fluid balance.
• Low in Calories: Renkon is excellent for light, figure-conscious dishes.

Buying and Storing Renkon: Tips for Proper Selection and Storage

Recognizing Freshness:

• The skin should be light and preferably without major spots or bruises.
• When touched, a fresh root feels firm, never soft or spongy.

Shopping Tips: In Asian supermarkets, you can often find renkon fresh, unwashed, or already peeled and vacuum-packed. Small soil residues are normal with fresh roots.

Storage:

• Whole, unpeeled roots keep in the refrigerator for about a week.
• Peeled or cut pieces should be stored in cold water to prevent oxidation and discoloration.
• Freezing is possible, but may slightly alter the texture and taste.

Renkon in Japanese Cuisine: Popular Recipe Ideas

Japanese cuisine offers numerous ways to use renkon. Here is a selection of typical dishes:

• Tempura (天ぷら): Thin slices are deep-fried in a crispy batter.
• Kinpira Renkon (きんぴられんこん): Sautéed lotus root with carrots, soy sauce, mirin, and sugar.
• Renkon Nimono (れんこんの煮物): Renkon simmered in a broth of dashi, soy sauce, sake, and mirin.
• Sunomono (酢の物): A vinegar salad with renkon, cucumbers, or wakame seaweed in rice vinegar dressing.
• Miso Soup (味噌汁): Lotus root pieces add a slightly sweet note and crunchy texture to the soup.
• Chirashi Sushi (ちらし寿司): Blanched renkon slices as an aesthetically pleasing and delicious garnish on sushi rice.

Renkon FAQ: Frequently Asked Questions About Lotus Root

Question 1: Can you eat renkon raw?

Answer: Yes, it is possible. However, it is usually briefly blanched or pickled to mellow the flavor and make the texture more pleasant. If the root is fresh and clean, there is no objection to consuming it raw in thin slices.

Question 2: Does freezing change the taste?

Answer: Yes, freezing primarily affects the texture. The lotus root becomes softer upon thawing and loses some of its aroma. This is acceptable for warm dishes like soups or stews; for salads and tempura, fresh renkon is recommended.

Question 3: Are there regional differences in preparation?

Answer: Yes, for example in China, renkon is often pickled sweet and sour or used in savory soups. In Japan, tempura, kinpira, and nimono are classics, while in Korea, the root is frequently used in stir-fries or braised dishes.

Question 4: How long can I store renkon?

Answer: Whole, unpeeled roots last about a week in the refrigerator. Peeled or cut pieces should be stored in cold water and consumed within a few days.