"Kaga Renkon" - Lotus Roots

A springy and sticky lotus root with a long history.

These lotus roots are rich in starch, very sticky and very crispy. They can be used to make steamed lotus root balls without the use of thickener. These lotus root balls also often include ingredients such as shrimps. Some shops sell them so fresh, that they are still covered with earth. and joints. Each joint has their own taste. Therefor it is Recommended to cook them separately. The thicker part can be boiled or steamed, where it is recommended to deep-fry the middle part and stir-fry the thinner part to make fully use of their crispiness.