The Japan Times: Lotus root has a fairly bland flavor with a crisp, crunchy texture retained even…

Lotus root has a fairly bland flavor with a crisp, crunchy texture retained even after cooking. However, grated lotus root has a sticky, glutinous quality; in this state it’s formed into dumplings or used as a binder. Nutritionally it’s a great source of dietary fiber as well as starch, potassium, vitamin C, trace minerals and even protein. It’s used extensively in shōjin ryōri (Zen Buddhist vegan cooking) and in powdered form it’s used for kanpō (traditional Chinese medicine for a variety of ailments). Click the link in the bio for a recipe for mustard lotus root. 📸: Makiko Itoh
.
.
.
.
.
.
#japan #tokyo #japanesefood #japanesecooking #cooking #recipe #lotus #renkon #日本 #東京 #日本料理 #料理 #レシピ #レンコン #れんこん