They are cultivated in ponds and marshes. They contain a lot of the umami compound glutamic acid, and are also rich in vitamin C. And as rhizomes, they are rich in starch. Lotus root is used in kinpira, vinegared dishes, stewed dishes, fried foods, and more.
Season: November-February.

Levels of naturally occurring glutamate(mg/100g):100


  • Title: Lotus root

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