Food | Jan 26

Crunchy, Delicious, and Now Cheaper: The Rise of Renkon

IBARAKI, Jan 26 (News On Japan) - Whether fried as tempura, stewed, or tossed in a salad, the crunchy texture of 'renkon' (lotus root) makes it delicious in various dishes. This versatile ingredient is currently a great bargain.

Akidai President Hiroshi Akihira, with 37 years in the industry, says, "I've never seen renkon this affordable before."

The price is around 48 yen per 100 grams, roughly half the usual cost, making it an exceptional deal in stores.

At the peak of the harvest season, we visited the renkon fields in Kasumigaura, Ibaraki Prefecture. The endless renkon fields were busy with harvesters waist-deep in water even on the 25th. The yield is...

Renkon farmer Kazuya Egoda notes, "The harvest is much larger than usual this year."

Egoda's field, about 2.5 times the size of Tokyo Dome, also boasts a bumper crop. Why is this year so fruitful for renkon?

Egoda explains, "In the past year or two, there's been no typhoon damage at all."

The large leaves of renkon make them susceptible to wind damage. Typhoons can severely affect their growth by tearing the leaves.

However, last autumn saw minimal typhoon impact, resulting in increased renkon yield, about 30% more than usual. Furthermore...

President Akihira of Akidai says, "It's been a warm winter this year. That has allowed for considerable growth, leading to many large and plump quality renkon. They're delicious, affordable, and abundant in supply this year."

Source: ANN


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