Usuki, Japan - 11th July 2009
Whilst visiting the 1000 year old Buddahs, which are carved into the cliffs just outside Usuki, we came accross a feild of lotus flowers. The lotus are farmed for their roots, which are a commonly used in cooking . In cooking it is called Renkon.
| Common in Japan and greater Asia, renkon's attractive pattern makes it a useful vegetable for creating visually appealing dishes. It is not usually eaten raw, but peeled and boiled in water. Depending on how long it is cooked, lotus root may be crunchy like a fresh carrot, or starchy and soft, like a cooked potato. |
| Renkon is often battered in tempura, boiled in soups or stewed dishes like chikuzenni, fried in pan-cooked dishes or dressed with vinegar in a salad. It is almost always sliced to show off its attractive pattern. |
