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  7. Renkon no Kinpira (Kinpira made of lotus root)

Renkon no Kinpira (Kinpira made of lotus root) ｜ Our Regional Cuisines

  • Ibaraki Prefecture

    Renkon no Kinpira (Kinpira made of lotus root)

Renkon no Kinpira (Kinpira made of lotus root)

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  • Main lore areas

    All of Ibaraki Prefecture

  • Main ingredients used

    Lotus root, Gobou(=Burdock root), Carrot and so on

  • History/origin/related events

    Kasumigaura, with the second-largest lake surface area in Japan, is renowned for its thriving lotus root cultivation. Lotus root, a local specialty, is one of the products boasting the highest production volume in the country. Dishes like "Kinpira", made from local ingredients such as lotus root, Gobou, and carrots, continue to be cherished as traditional Ibaraki cuisine in households.
    "Kinpira" is widely recognized nationwide as a home-cooked side dish. It involves stir-frying julienned Gobou, lotus root, carrots, and other root vegetables with a sweet and savory sauce made from Mirin(=sweet rice wine) and soy sauce. Because it incorporates locally grown vegetables, it has been a preferred staple food for everyday cooking. In different regions, ingredients for "Kinpira," such as Daikon radish, vary.
    The area around Lake Kasumigaura, blessed with abundant water and fertile wetlands, started cultivating lotus root around 1970. Today, it is renowned as the largest lotus root production area in Japan, holding a domestic market share of 50%. Lotus root is harvested throughout the year, with a crisp and juicy texture in summer and a chewier consistency in winter. This seasonal variation in harvest provides a diverse and enjoyable culinary experience.

  • Opportunities and times of eating habits

    It is served in ordinary households and school lunches, part of everyday meals. Additionally, it is offered during various occasions, including ceremonies and celebrations, making it a dish that appears in various culinary settings. The choice of ingredients can vary by region, and in the Chikusei area, for example, it may be made using ingredients like leafy onions.

  • How to eat

    In Ibaraki Prefecture, it is a characteristic feature to cut vegetables such as Gobou, Carrots, Daikon radish, and lotus root into thicker slices rather than julienne. Since these dishes are often prepared as a side dish for daily meals, the seasoning tends to be robust. However, by finishing the cooking quickly without covering, you can enjoy a crisp texture. While freshly made allows you to savor the natural flavors of the ingredients, even after the flavors meld, the dish remains delicious.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is regularly consumed in households and is also provided in school lunches. Information about lotus root recipes is being shared on the prefecture's website as part of their promotion.

RECIPE

Ingredients (4 servings)

  • Lotus root 200g
  • Oil 1／2 tbsp.
  • Red chili pepper 1
  • [A] Sake 1 tbsp.
  • [A] Soy sauce 1 tbsp.
  • [A] Sugar 1 tbsp.

How to cook

  • 1. Peel the lotus root, soak it in a vinegar-water solution (ratio of 2 tablespoons of vinegar to 3 cups of water) to remove any bitterness, and then cut it into thin strips(=Tanzaku-cut).

  • 2. Remove the seeds from the red chili peppers and slice them into rounds.

  • 3. Heat oil in a pot, stir-fry the sliced red chili peppers and lotus root, add ingredient A, and it's ready to serve.

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

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