Lotus root is pretty common in Chinese and Japanese cuisine. I've had it pickled and in a Sichuan dry pot. It's crunchy and takes on flavors pretty well.
Lotus root is pretty common in Chinese and Japanese cuisine. I've had it pickled and in a Sichuan dry pot. It's crunchy and takes on flavors pretty well.
We use it in cuisines from India, particularly from Tamil nadu, as well. Lotus root, seeds, the petals, pretty much all.