熊本県·郷土料理
Karashi Renkon (Mustard Lotus Root)
When you take a crunchy bite, the pungent mustard miso stuffed inside the lotus root hits your nose with a sharp sting. This is followed by the mellow sweetness of the lotus root itself. It is an addictive level of spiciness. It is said that around 1632, the monk Gentaku of Rakanji temple devised this dish for Hosokawa Tadatoshi, the lord of the Higo Domain, who was in poor health. The origin lies in the attempt to make him eat lotus root, which was believed to be highly nutritious, by stuffing the holes with mustard miso, coating it in batter, and deep-frying it. Because the sliced shape resembled the Kuyo crest (the family emblem of the Hosokawa clan), the recipe was kept as a closely guarded secret until the Meiji Restoration. A dish said to have revitalized the feudal lord. That sharp spiciness remains a specialty that can only be truly experienced in Kumamoto today.
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