🍱 Renkon no nimono

It is said that the cultivation of lotus root started in the Edo period when the priest of a temple in Aisai City, Aichi Prefecture, planted lotus root in the rice field in front of the temple gate. Aisai City accounts for most of the lotus root production in Aichi Prefecture. Aisai City is bordered by the Kiso River to the west and has very fertile soil, but because it is located at an elevation of 0 m above sea level, it was often plagued by flood damage. As a result, the cultivation of lotus root spread rapidly as an alternative to rice cultivation, and the city is still known as one of the leading lotus root production areas in the country. When it was first cultivated, "Bicchu" was the most suitable variety of lotus root for simmered dishes due to its firm texture, but today, various varieties are grown, including "Lotus White" with a strong crunchy texture and "Kanasumi" with a strong firm texture. Because of this, lotus root dishes are often eaten mainly in the Owari area, including Aisai City. Rengon-nimono" (lotus root stew) is a typical dish, and each household has its own unique flavor. Vinegared lotus root, candied lotus root, stir-fried lotus root, and salads are also popular. Since lotus root has many holes in it, it is often used in New Year's osechi dishes as an auspicious ingredient for "foreseeing the future.