Crisp and slightly nutty, lotus root features a unique texture with its beautiful, lace-like appearance. When cooked, it transforms into a tender, starchy delight, enhancing both the flavor and visual appeal of dishes.
Where it comes from
Used in Asian cuisine for centuries, lotus root symbolizes purity and beauty in Chinese culture, often incorporated into celebratory meals.
In the kitchen
Sliced and stir-fried or added to soups, lotus root provides a delightful crunch and absorbs surrounding flavors, making it a favorite in both savory and sweet dishes.
Across cuisines
Lotus root is the edible rhizome of the lotus plant, known for its crisp texture and slightly nutty flavor. It is often sliced and used in stir-fries, soups, and salads, and can be steamed or fried. Lotus root is a popular ingredient in Chinese and Japanese cuisines, appreciated for its unique appearance and texture.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
