Marinated in a sweet vinegared sauce, Pickled Lotus Root called Su Renkon (?????) is one of popular Osechi Ryori, the Japanese New Year Food.

I always love lotus root for its beautiful natural design. The pale brown stem may look just like any other plant roots and characterless from the outside, but when you slice it open, the root reveals uneven tiny holes that are ready to surprise and delight. When sliced thinly, they even resemble delicate flowers.
Lotus root also has an incredibly unique texture because even after cooking, it retains its crunchiness while staying tender. Today I’m going to share Pickled Lotus Root recipe, or we call Su Renkon (?????) in Japanese.
What is Pickled Lotus Root (Su Renkon)"
Su Renkon (?????) is a pickled dish where sliced lotus roots are marinated in rice vinegar, sugar, salt, mirin, and red chili pepper.  With a refreshing and piquant taste, this vinegared dish is great as a palette cleanser between heavily seasoned foods. Because lotus root can oxidize after it is exposed to the air, we typically submerge it in the water with a little bit of vinegar or pickled in a vinegared sauce. This helps to remove any astringent taste and prevent the root from turning brown.
This dish is eaten all year round, but it is specially served as one of the Osechi Ryori, a Japanese New Year Food.

Pickled Lotus Root (Su Renkon) as Auspicious Food
Lotus root has been considered an auspicious food for the Japanese New Year because lotus root w...