🍱 Ogura Renkon (Ogura Lotus Root)

Ibaraki Prefecture's lotus root ranks first in Japan in terms of both the volume of its shipments and the area where it is planted, boasting a share of over 50% of the domestic market. Areas around Kasumigaura are blessed with abundant water and fertile wetlands, so the cultivation of lotus root is thriving. The period in which lotus root is harvested in Kasumigaura is from July to March. At this time of year, all lotus stems and leaves are cut down to stop them from growing, and by doing this, the lotus roots, which lie underground, slowly accumulate starch. The longer they stay in the mud, the more starch they gain, which gives summer lotus root a crispy texture, and winter lotus root a fluffy, delicate flavor. Since adzuki beans also come from Ibaraki Prefecture, 'ogura renkon' has long been made at home, as it can be made with locally available ingredients. Other regions also have a local dish called 'adzuki renkon' or 'renkon adzuki stew,' but the key to Ibaraki's version is that it is stewed with adzuki beans to give it a 'shiho-iro' color. 'Shiho' is another name for Mt. Tsukuba, a famous mountain in Ibaraki Prefecture, which came to be called Shiho (purple peak) because the surface of the mountain turns red in the morning and evening sunlight.