Feb 14, 2025 · Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish.

Renkon or lotus root is often used in Nimono dishes (boiled and seasoned vegetables) or Tempura. Technically, they are actually rhizomes or subterranean stems, like ginger, but let’s call them roots.

Nov 18, 2025 · Kinpira renkon brings crispy lotus root and carrot together in a bold Japanese stir-fry. This recipe uses simple pantry ingredients like soy sauce, mirin, sugar, and sesame oil. Lotus root’s …

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Dec 19, 2023 · The lotus root, known as “Renkon” in Japanese, is the edible stem of the lotus plant and is widely enjoyed in various Asian countries. It is a unique vegetable with holes running through it …

Jul 19, 2025 · Renkon (lotus root) is known for its distinct appearance with a number of holes and its crunchy texture.

Jan 2, 2025 · Renkon originally comes from the wetlands of South and Southeast Asia and has been cultivated there for millennia. It is especially found in markets and in traditional cuisine in China, …

Aug 13, 2025 · Renkon is the root of the lotus plant and is commonly used in Japanese, Chinese, and Korean cuisines. Its unique appearance with a natural lace-like pattern and satisfying crunch make it …

The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap and crunchy texture. Cut into a cross-section, it’s a funny-looking vegetable with hollow spots that make a star- or …

Renkon is the Japanese term for the edible lotus root, the rhizome of the lotus plant (Nelumbo nucifera). It is a common ingredient in Japanese cuisine, valued for its crisp texture and subtle flavor.