Kaga Lotus Root stuffed and steamed with fish in a rich, sticky sauce

Springy textured lotus root served in a bowl.

This is a steamed dish of lotus root mixed with other ingredients. The lotus root is a very popular ingredient in Kanazawa.
Seasonal white fish, such as flat fish, sea breams, shrimps and gingko nuts are often used to season the lotus root. The dishes are steamed and finished with a thickened sauce. These lotus roots go perfectly with many kinds of fish.