Other Names

Description

Lotus root is a the white, fleshy rhizome of the lotus plant. This vegetable has a crisp texture, similar to that of a raw potato. Lotus root remains crunchy yet tender when quickly cooked, but becomes very soft and creamy when cooked for longer periods of time. It is available fresh, dried, candied, or preserved. Fresh lotus is well suited for frying and braising, and is used in many East Asian cuisines, including Chinese, Japanese, and Korean. Lotus root must be peeled before use, and should be immediately submerged in water to prevent oxidation. A cross-section of lotus root has a distinct appearance, displaying several circular cavities arranged radially around a smaller central cavity, all of which run the length of the rhizome. Each oblong, tubular rhizome grows underground below water to a typical size of about 10cm diameter and 20cm long. Each rhizome is connected to other rhizomes via smaller sections, having an appearance of a chain of sausages.

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