Have you ever heard of Japanese traditional New Year’s dishes called “Osechi”? Its origin is said to have started back in the 9th century. The fundamentals of these dishes are the ingredients. All are considered to have power to bring happiness, amongst of which lotus root is one of the most auspicious.
Why? There are four reasons. Firstly, it is considered to promise a positive outlook on life because of its holes shown when cut crosswise. Secondly, the big bud that every lotus root has is considered to be a sign of a success in the future. Thirdly, it is considered to be a symbol of the prosperity of descendants as the lotus makes many roots. Lastly, it symbolizes the happiness after a struggle. Lotuses bloom very beautifully even though they grow in mud.
The lotus root is very popular in Japan and its taste and the proper way of cooking it depend on the variety. “Yanagida Renkon (lotus root)”, which is the variety of the highest quality and carefully selected, has a pleasing scent and tastes delicately sweet when heated. The texture changes when cooled down. It has a crunchy and juicy bite.
It is suitable for simple dishes with light seasoning as its own taste is valuable. Ideal for deep-frying like tempura and grills. Slightly boiled lotus root is perfect for a salad. Obviously, it is recommended as a main course for vegetarians and vegans because it is substantial.