Comment by ch4s3
1 day ago
Lotus root is pretty common in Chinese and Japanese cuisine. I've had it pickled and in a Sichuan dry pot. It's crunchy and takes on flavors pretty well.
1 day ago
Lotus root is pretty common in Chinese and Japanese cuisine. I've had it pickled and in a Sichuan dry pot. It's crunchy and takes on flavors pretty well.
Yeah, lotus and ginkgo are both fairly common, I'm sure a lot of us have had them.
Lichen and moss being the most ancient foods makes sense to me based on watching episodes of Alone. You can get calories from that stuff if you're desperate, but it sure doesn't seem a pleasant way to sustain yourself.
We use it in cuisines from India, particularly from Tamil nadu, as well. Lotus root, seeds, the petals, pretty much all.
Can you name (in Tamil, but written in English) and describe the dishes in which those lotus parts are used? Interested.