These are Japanese pickles, made by marinating thinly sliced, boiled renkon (lotus root) in sweet vinegar. Cutting V-shaped notches around the outside edges of the renkon creates the image of flowers ...

Discover the savory crunch of Lotus Root Kinpira, a simple and delicious Japanese dish made with renkon (lotus root) stir-fried in a sweet and savory sauce. Perfect as a side dish or snack, it's ...

The soy broth or renkon no netsuke is made from dashi stock and dried fish like bonito flakes to form a sea flavoured stock. You can find lotus root, sake and mirin from Asian food shops. Halve lotus ...

Lotus plants grow wild mainly in the temperate and subtropical zones of the Northern hemisphere and are thought to have been cultivated in Japan since the Nara period (710–94). The pedestal for Buddha ...

Lotus root (renkon) is readily available in Japan year-round, but its main season starts in the fall and continues until March. Although it's called a root, the edible parts are the swollen rhizomes, ...

Most of my early trips to Japan involved visiting my brother, back when he was living in Iwakuni, Yamaguchi Prefecture. One day while waiting for a train at the station, I passed the time by staring ...

Harvesting's begun for the "Samurai renkon," a slender lotus root shaped like a sword. The unique renkon is grown in wetlands in Tsuruoka City, Yamagata Prefecture.