Lotus Root

Characterized by a crisp, crunchy texture and gentle sweetness. Grating yields a sticky consistency. Low in astringency and retains its texture well even after cooking

• Choose lotus root with thick sections between nodes, small holes, and white flesh.

• The cut surface should not be discolored.

• Mud-covered root stays fresh longer.

• Avoid roots with blemishes or dark spots.

• Store mud-covered roots wrapped in newspaper in the refrigerator vegetable compartment.

• Cut pieces should be soaked in acidulated water, then wrapped and refrigerated.

• To freeze, slice, soak in vinegar water, pat dry, then freeze.