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Lotus Root, Take 2: Burgers, Anyone?

Well, folks, my renkon¬†from last week is gone. As advised by the friendly vegetable man at the market, I made the crunchy, young end into kinpira. I used the same kinpira recipe that I use for burdock, modifying only the way the vegetables were cut. One of renkon‘s best qualities is its shape, so I … Continue reading


Lotus Root, Demystified

Without reading the title of this post, do you recognize this? If you said, “It looks like a sandy, dirty root,” you’re not far off. Renkon, the rhizome of the lotus plant, is a¬†scrumptious winter vegetable that is popular here in Japan. But for those of us who haven’t had much experience purchasing meter-long rootstalks … Continue reading

Happy New Year, from My (Dirty) Expat Kitchen

“Sheeze, I thought I cleaned this place.” This is what I thought when I came back from two wonderful weeks at home in California. I have this agreement with myself that before I go away on long vacations, I clean. I know that two-weeks-in-the-future me will expect this from me, and since that’s one relationship … Continue reading

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