Lotus root

Lotus rootlets are often pickled with rice vinegar, sugar, chili and/or garlic. It has a crunchy texture with sweet-tangy flavours. In Asian cuisine, it is popular with salad, prawns, sesame oil and/or coriander leaves.
Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese, while very low in saturated fat.

Selection and storage
Lotus root (renkon) harvest begins by August and last until fall. Traditionally, farmers sink knee-deep ponds and feel for the rhizome using their toes, which are then dug out by hand.
Southeastern region of China and Lake Kasumigaura in Ibaraki prefecture in Japan is known for renkon production.

From the distance, lotus rhizomes appear as big size bananas arranged in sausage pattern. While buying, look for clean, firm roots with smooth unblemished skin.
Fresh roots are readily available year-round in major cities in the US. One can also buy sliced, canned, and freeze-dried roots in the supermarkets or Japanese or other Asian stores.

	Type: lotus pod Style: dried Specification Colour : brown Diameter: S size : 4 -6.5 cm M size : 7- 9 cm L size : 9.5 cm up Technique : dried by sun Packing : as buyer's request
	Type: lotus root Style:fresh Specification Color :milk white Maturity :100% Standard : top grade Weigh : > 600g Packing :20kg/carton or as buyer's request
	Type: lotus root Style:frozen - IQF Specification Colour : white Grade : A Shape : whole or sliced Size: L size : diameter: 6 - 7cm, thickness: 7 - 9mm M size : diameter: 5 - 6cm, thickness: 7 - 9mm S size : diameter: 4 - 5cm, thickness:7 - 9mm Weight :>600g Storage : at normal temperature, preserved from 4-6 days. at cool temperature (3-5 degrees C) is 15-20 days. Packing : 20kg/carton or as buyer's request Be cleaned carefully, vacuum packed, high quality.
	Type: lotus root Style:pickled in jars Specification Salt : 1.8 – 2.5% Acid acetic : 0.35 - 0.45% Brix : 5.5-6.5% Drained weight : 52-55% Packing : or as buyer's request