Lotus root. 莲藕.

Processed with VSCOcam

Choosing lotus root:

When choosing:

Appearance: Thick & short, firm, hard, plump, juicy with no soft spots & free of blemishes and bruises.

Skin: Light orangey brown colour.

Pulp: White in colour. However, avoid pulp that is perfectly white as those are processed lotus roots to make them whiter.

Lotus roots that does not have much blemishes are young, which are crunchier and juicier.

Also, lotus roots that are heavy for their size shows they are juicier.



Bruised, discoloured

Lotus roots with fine roots sticking out as it shows that the lotus root is quite old, which will gives a powdery texture. Also, the older the lotus root is, the browner and darker skin will be.


An Asian dish that uses lotus root:


Lotus Root Soup.







One thought on “Lotus root. 莲藕.

  1. In Korean cuisine, they usually use lotus roots for sides such as lotus roots simmered in soy sauce. It was interesting to see that lotus roots can be used in soups despite it being bland.
    Also, I did not know of how to tell the freshness of the lotus too. Hence that was an enlightening read. Thanks.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s