🍱 Renkon no Kinpira (Kinpira made of lotus root)

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.