The Japanese aubergines used in the dish are longer and thinner than the ones we usually use. Bring a large pan of water to the boil. Peel the lotus root, cut off a third and set it aside.

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Putting smoked salmon or uncured ham between two slices of lotus root makes a great snack to go with drinks. Akiko Watanabe is a cooking expert specializing in Japanese cuisine. Midori Kasai is a ...

It boasts the tell-tale delicate sweetness of the lotus root but leaves a bland, clean taste, according to aficionados. It takes about 800 kilograms of lotus roots to produce 1,800 bottles.