1.
lotus root
The edible root of the lotus plant, widely used in Japanese cooking. Recognized by its distinctive holes when sliced crosswise, it has a crunchy texture and mild, slightly sweet flavor.
蓮根のきんぴらを作った。
I made stir-fried lotus root (kinpira).
蓮根は薄切りにして天ぷらにすると美味しい。
Lotus root is delicious when thinly sliced and made into tempura.
おせち料理に蓮根が入っているのは、穴から先が見通せることから「見通しが良い」という縁起を担いでいる。
Lotus root is included in New Year dishes as a good-luck charm because you can see through the holes, symbolizing a 'clear outlook' for the future.
USAGE:
A staple ingredient in Japanese cuisine, used in stir-fries, tempura, simmered dishes, and salads. The characteristic holes make it visually distinctive and culturally symbolic. Often written in katakana as レンコン in casual contexts.
COMMON COLLOCATIONS:
- 蓮根のきんぴら: stir-fried lotus root
- 蓮根の天ぷら: lotus root tempura
- 蓮根の煮物: simmered lotus root
- 蓮根チップス: lotus root chips
- 蓮根の挟み揚げ: deep-fried stuffed lotus root