Lotus Root is unusual in shape and texture, resembling thick links of sausage that are dark ivory in color. Also known as lily root, it has a crisp, fibrous texture with a mild, distinctive flavor similar to that of an artichoke.
Slice the Lotus Root thinly and add raw to salads, or use to make an attractive garnish. It may also be roasted, steamed, pickled, fried, or used for tempura. It may also be stuffed with rice or preserved in sugar. Before use, wash the lotus root well and peel, then quickly place sliced root pieces in cold water with a small amount of vinegar or lemon added, to avoid discoloration.