The Secret Behind Japanese Lotus Roots: Why Are They So Expensive?

On the water surface, lotus fields look peaceful. But just beneath the mud lies a crop the Japanese especially value, lotus root. This is actually the rhizome that grows under flooded mud, where there is very little oxygen. At harvest, farmers use pressurized water jets to expose each root section, then carefully lift it out to avoid breaking it. Lotus root is not only sold fresh but also sent to factories to be processed into many products, even crispy snacks. In particular, the round holes inside lotus root can be seen through. So in Japanese culture it is regarded as a symbol of an open future. Therefore, lotus root often appears in New Year dishes, symbolizing good luck and favorable outcomes. So how is this special crop grown, harvested, and processed? To grow lotus root, you first need flooded fields with soft mud and nutrient-rich soil. Before each season, farmers use machinery to loosen the soil, add nutrients, and level the field surface. In suitable areas, some land once used for rice cultivation has been converted to lotus root, especially in lowlands around Lake Kasumigawara, where abundant water and nutrient-rich soil create ideal conditions for lotus growth. Water is introduced into the field through canals and pumps, while water levels are controlled to maintain suitable conditions. At some facilities, growing areas are placed inside large greenhouses to shield them and better control growing conditions. When the mud has reached suitable softness and depth, healthy seed lotus root sections are selected to start a new crop. These are rhizome sections with strong buds, usually saved from good lotus plants of the previous crop. Growers must also check carefully to remove sections that are diseased, bruised, or show signs of poor growth, because seed root quality directly affects the growth of the entire next crop. Each seed root section is placed into the mud in the proper orientation, with the bud facing upward. Then, growers gently bury them under the mud to secure them, while leaving enough space between planting positions for the rhizomes to spread as they grow. After being buried in the mud, the seed root sections begin to take root and grow, young shoots gradually rise above the water surface, forming the first leaves. As the plant grows larger, lotus leaves spread across the field surface, while the rhizome below continues to spread horizontally and swell. Throughout the growing process, farmers must regularly monitor water level and water quality, and add nutrients when necessary. They also control weeds and pests so they do not affect the growth of the plant and the lotus root below. When the plant enters a period of strong growth and begins to flower, the rhizome under the mud also continues to accumulate reserves, growing larger and larger. Interestingly, the most important product forms silently where we cannot see it. Depending on variety and planting time, lotus root usually takes about 4-6 months to reach suitable maturity for harvest. Unlike vegetables that grow above ground, the lotus rhizome lies deep in the mud, making the root very difficult to locate. Depending on the harvesting method, water in the field may first be retained or actively drained. In drained fields, the topsoil dries and exposes the field surface. Harvesters use hoes and specialized digging tools to dig down area by area, searching for rhizomes beneath. This lets them reach the roots without working in deep water. In fields still holding water, farmers use a high-pressure water hoe system to harvest. The strong water stream is sprayed into the mud, loosening soil around the rhizomes and washing away clinging mud. As a result, lotus roots can be found without digging up the whole field. Once exposed, harvesters gently pull the root from the mud and use a hose to wash off remaining soil. Freshly harvested roots are placed in containers in the field, then moved to another area to continue harvesting. This work requires experience as lotus root is brittle and easily damaged. If the water stream hits the wrong spot or the harvester uses too much force, the root can be scratched, broken, or snapped apart. So keeping the root intact in the field is already crucial. Lotus root is not actually the plant's root but the swollen rhizome of the lotus. It grows horizontally beneath the flooded mud, producing new rhizome sections and helping the plant spread through the field. The rhizome not only helps the plant grow but also acts as a storage reserve under the mud. During growth, the plant produces nutrients in its leaves and stores some as starch in the rhizome. This energy sustains the plant and nourishes new shoots. Inside the lotus root are distinctive hollow spaces. They are natural air chambers that transport and exchange gases between above-water parts and parts in the low-oxygen mud. This structure lets the lotus adapt well to wetland environments. The lotus has been linked to people in Asia for thousands of years. It originated in Asia and was later cultivated in many countries, including Vietnam, China, and Japan. In Japan, traces of lotus date back very early. However, the varieties grown today for edible roots are thought to have been introduced from China. Over time, the lotus became a familiar part of Japanese culture and cuisine. Today, lotus root is grown in many parts of Japan, but it is most concentrated in Ibaraki Prefecture, especially around Lake Kasimegara. Abundant water and low, muddy land here suit the lotus well. Ibaraki is now Japan's largest lotus root producer, accounting for over half the domestic market. After harvest, lotus roots are collected at the field. They are then transported to the factory for further processing. At the factory, the delivered lotus roots begin cleaning. Fresh from the mud, their surfaces still hold soil and grime. They are washed repeatedly to remove the mud outside. Water is sprayed to clean recesses, root eyes, and spots where dirt collects. After washing, lotus roots are inspected and handled by hand. Remaining small roots, stems, or unnecessary excess are removed. At the same time, broken, bruised, or damaged roots are separated. After this stage, qualified roots have cleaner surfaces and neater shapes. Besides domestic markets, Japanese lotus root is exported overseas. Ibaraki products in particular reach Singapore, the US, Hong Kong, and some European countries. For long-distance shipments, keeping low temperatures during storage and transport is vital to preserve freshness. Next, lotus roots are sorted by size and quality. Similar-sized roots are grouped before packing. For fresh whole root products, they are carefully placed in trays or foam boxes to reduce impact during transport. Finally, ice is added to the boxes to keep temperatures low during storage and transport. Completed boxes of lotus root are moved to the dispatch area, ready for stores, supermarkets, or overseas markets. Besides being sold fresh as whole roots, lotus root is processed into ready-to-eat products such as snacks. To make thin, crisp slices that keep their distinctive holes, the roots go through a separate processing line. First, suitable lotus roots are selected as ingredients. The roots are washed thoroughly to remove soil, mud, and impurities from the surface. After cleaning, both ends are cut off, removing the stem and unused base. At the same time, the roots are cut into segments sized for the line. Next, the segments go into specialized equipment to clean the outer skin. Inside the machine is a layer of material that creates a massaging action. As it runs, the segments are constantly tumbled and rubbed against this material. While water is continuously added to aid cleaning. Through motion, friction, and water, the thin outer skin is gradually removed without hand-peeling each root. After cleaning, the segments go into a slicer and are cut into round slices of fairly uniform thickness. After cutting, the slices are soaked in water to clean off surface liquid and starch, and to help limit discoloration of the ingredient. Then the slices are scooped out and drained before frying. They enter a continuous fryer and are submerged in hot oil. Under high heat, water in the slices gradually escapes, making them drier and crispier. When properly cooked, the lotus root slices are removed from the oil and drained, removing excess oil from the surface. After cooling, the product is inspected to ensure the slices keep their shape and required crispness. Finally, the snack is weighed into portions and packed. The bags are heat-sealed to limit outside moisture, as this can quickly make the product lose its crispness. Then the snack packs are boxed and sent into the distribution system. Japanese lotus root snacks can reach international markets, not only domestic consumers. Some businesses in Ibaraki have developed fried lotus root products for export. With introduced markets including Singapore, Vietnam, the US, Hong Kong and Taiwan. Fresh lotus root is used in many Japanese dishes with mild sweetness and a distinctive crunch. Japanese people often slice it and stir-fry with soy sauce, simmer it, make soup or tempura. Lotus root also appears in Oshichi, traditional New Year dishes. In Kumamoto, lotus root is stuffed with miso and Japanese mustard, then fried, creating the specialty Karasu Rinkan. Nutritionally, fresh lotus root mainly provides carbohydrates, along with fiber, vitamins and minerals. In 100 grams of raw lotus root, there are about 74 kilocalories, 17.2 grams of carbohydrates, 2.6 grams of protein and 4.9 grams of fiber. Lotus root also provides vitamin C, potassium and minerals such as copper, manganese, magnesium and iron. Fiber in lotus root supports digestive function and helps create a feeling of fullness. Vitamin C participates in many body functions, while potassium is necessary for normal muscle and nervous system function. Fresh lotus root also contains very little fat. However, preparation affects nutritional value, boiled or steamed lotus root differs from deep-fried products like snacks. Not only lotus, another aquatic plant also cultivated and harvested for food is the water lily. The two species are often compared because they both grow in water and have flowers and leaves floating on the pond surface, then shed. However, lotus and water lily actually belong to different plant groups. The water lily can be used in many parts. Most commonly young water lily stems harvested directly from water fields as vegetables. The plant also yields fruit and seeds. After pollination, the flower slowly sinks underwater and becomes fruit. The fruit grows underwater until mature enough to harvest. At harvest, water lily fruits are lifted from the water and split open to collect the small seeds inside. The fruit casing and impurities are removed, then the seeds are cleaned. Depending on species and region, seeds may be used fresh, cooked, roasted, or dried for longer storage. In some places, seeds are ground into powder as a food ingredient. Water lily seeds are quite small, with many in each fruit. Although not as common or widely commercialized as lotus seeds, they remain a usable food source from the water lily. Thus, besides young stems and flowers, harvesting fruit and collecting seeds helps make further use of this aquatic plant. From flooded lotus fields to processing factories, lotus root takes a very special journey to become familiar dishes.