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. The root is characterized by its distinctive appearance; when sliced crosswise, it reveals a series of holes arranged in a symmetrical pattern, making it visually appealing in culinary presentations.
Renkon is utilized in a variety of traditional Japanese dishes. It is often sliced thinly and used in kinpira renkon, a dish where the root is stir-fried with soy sauce, mirin, sugar, and sometimes sake, along with julienned carrots and sesame seeds. The dish is known for its balance of sweet and savory flavors and the crunchy texture of the lotus root.
Renkon is also commonly prepared as tempura, where slices of the root are coated in a light batter and deep-fried. Renkon can be simmered in broths as part of nimono (simmered dishes), where it absorbs the flavors of the surrounding ingredients while retaining its firmness. It is also pickled and served as a side dish, where it adds a crunchy contrast to other softer textures (see su renkon).
In addition to these preparations, renkon is sometimes included in osechi ryori, the traditional Japanese New Year’s meal, where it is believed to symbolize a clear and unobstructed view of the future due to its circular holes.