Lotus Root

The lotus root is the root of a graceful flowering water plant, grown since ancient times. On the culinary side, every part of the plant is used in cuisines of cultures as diverse as China, Japan and India. Apart from those parts which can be seen, beneath the surface of the lakes and ponds in which they grow are edible rhizomes.

This grey-brown lotus root is the part most often eaten. With swellings along its length, it resembles links of sweet potatoes, growing in strings up to a metre long. Young specimens are peeled and eaten fresh in salads (Thailand). More mature roots are stir-fried, stuffed and deep fried or simmered in soup (China, Japan). Besides the subtle flavour and crunchy texture, in cross-section the root reveals a beautiful, lacy pattern. Appealing to the artistic Japanese chefs, lotus root often finds its way into bento boxes and nimono.