愛知県·特産品
Lotus Root
A crisp texture and natural sweetness. Aishin City is a major production area for lotus root. The fertile wetland area was formed by sediment brought by the Kiso, Nagara, and Ibi rivers (the Kiso Three Rivers). This land, which lies below sea level, was perfect for lotus root cultivation. It is said that the practice began when an abbot of a temple planted them during the Edo period, and it has since grown into one of Japan's leading production areas, accounting for most of the lotus root production in Aichi Prefecture. In summer, lotus flowers bloom in full glory across the landscape. Depending on how it is cooked, its character changes: fluffy when made into tempura, and crunchy when prepared as kinpira or simmered dishes. Because one can see through the holes, it has long been cherished as a lucky ingredient symbolizing foresight.
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