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This item was last sold on : 09/27/20
Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture.
Lotus root is available year-round, with a peak season in the fall.
Lotus root, botanically classified as Nelumbo nucifera, is the underwater rhizome of an aquatic, perennial plant and is a member of the Nelumbonaceae family. Also known as Renkon in Japanese, Sacred Water lotus, and Chinese Arrowroot, the Lotus plant is cultivated for its seeds, flowers, leaves, and rhizomes, all of which are edible. There are two primary varieties of Lotus root, one found in China and one in the Americas, and the root is a popular ingredient in Asian cooking, especially in Chinese vegetarian cuisine. Lotus roots are widely available at specialty grocers and Asian markets and are used as a mild, crunchy element in stir-fries and soups.
Lotus root is high in dietary fiber, which can aid in digestion, and is considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium.
Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudité. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage.
The Lotus flower is considered sacred by Hindus and Buddhists as a symbol of purity, perfection, and beauty and is one of the eight auspicious symbols of Buddhism. As the flower grows out of muddy waters, many Buddhists believe it is a symbolic reminder for humanity to aspire for an elevated state of awareness. It also symbolizes the seat of Buddha and is often depicted in paintings of the teacher and in Asian architecture. In addition to the symbolism of the flower, the Lotus root is believed to have a “cooling effect” on the blood and is used in traditional Chinese medicine for reducing body temperature while also stimulating the appetite.
Lotus root is native to Asia and is believed to have been used in culinary applications and medicinal remedies for thousands of years. The plant was then transported along trade routes and introduced to ancient Egypt in the 6th century BCE. Ancient Egypt was one of the first recorded civilizations that revered the Lotus outside of Asia, and the flower became a symbol of rebirth, fertility, and purity. Today the Lotus plant can be found in bodies of water around the world but is grown primarily in China, Japan, India, Indonesia, and the Philippines.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Lotus Root. One is easiest, three is harder.
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Sharer's comments : Lotus Root spotted at Vinh Hung.
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Sharer's comments : Lotus Root spotted at Marukai Market.
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Sharer's comments : Lotus Root spotted at Nijiya Market.
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About 616 days ago, 1/21/19
Sharer's comments : Lotus Root spotted at Foodtown.
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Sharer's comments : Lotus Root spotted at Marukai Market.