岡山県·特産品
Renjima Lotus Root
When sliced into rounds, a white and glossy cross-section appears. When lightly cooked and bitten into, it offers a pleasant, crisp crunch. Renjima lotus root takes pride in its whiteness and texture. Renjima was once a group of islands surrounded by the sea, with land reclaimed during the Edo period. The sandy, clay-like soil rich in minerals produces lotus roots with white, tender flesh. Cultivation is said to have begun in the Meiji era, and it is believed that an early-maturing variety called 'Oojiro' (Great White), discovered by chance in this area about 40 years ago, became the main star. Eventually, it began to be used in famous restaurants and hotels, growing into a brand vegetable representing Kurashiki. Whether boiled, fried, or eaten raw, its crunchy texture enhances any dish.
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