One of the Kaga Vegetables. Compared to regular lotus roots, it contains more starch, and it is stickier. Therefore, to enjoy its dough-like texture it can be grated and cooked. Steamed lotus root is a typical dish on the Kaga cuisine menu, which enables you to enjoy its taste to the full.
Some lotus roots are harvested with a lotus-root-digging hoe and shipped with soil on them. Others are harvested with application of high water pressure, and the mud is washed away. These are the two traditional methods of harvesting. Either way, the quality of the lotus root does not change.
加賀れんこん
Kaga-renkon lotus root
Characteristics
| Best season | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 1 | 2 | 3 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ● | ● | ● | ● | ● | ● | ● |
| Production site | Reclaimed land in the Kahoku-gata lagoon, Kanazawa City |
|---|---|
| Yield/Delivery amount | 726 tons |
| Appearance | Each section between the joints is short and thick |
| Size | Approx. 600-1,000 grams |
| Raw/Cooked | Cooked |
| Serving suggestions | Steamed, tempura, stir-fried, simmered |
| Type of dish | Japanese/ Western/ Chinese |
Recipe
Deep-fried lotus-root and vegetables
Lotus-root hamburger simmered in a soy sauce-based broth with grated radish
Lotus-root lasagna