蓮根(れんこん)

れんこん
noun
lotus root
food
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(れんこん)のきんぴらを作(つく)った。
I made stir-fried lotus root (kinpira).
蓮根(れんこん)は薄切(うすぎ)りにして天(てん)ぷらにすると美味(おい)しい。
Lotus root is delicious when thinly sliced and made into tempura.
おせち料理(りょうり)に蓮根(れんこん)が入(はい)っているのは、穴(あな)から先(さき)が見通(みとお)せることから「見通(みとお)しが良(よ)い」という縁起(えんぎ)を担(かつ)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(れんこん)のきんぴら: stir-fried lotus root
  • 蓮根(れんこん)の天(てん)ぷら: lotus root tempura
  • 蓮根(れんこん)の煮物(にもの): simmered lotus root
  • 蓮根(れんこん)チップス: lotus root chips
  • 蓮根(れんこん)の挟(はさ)み揚(あ)げ: deep-fried stuffed lotus root
general
Added 2026.2.27 17:36 · Revised 2026.9.2 13:01
13500/13994_renkon