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Drink · Japan
Nihonshu
Japanese sake, a fermented beverage made from rice, koji and water. It is an official geographical indication of Japan and is served chilled, at room temperature, or warm, in small cups.
Flavors · Kumamoto
Karashi renkon
Lotus root with the holes filled with miso and Japanese mustard, breaded in a yellow batter and fried, served in slices. A dish from Kumamoto, traditionally linked to the Hosokawa lords.
Traditional dish from Kumamoto
Also known as: Karashi-renkon, からし蓮根, 辛子蓮根
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Karashi renkon — Kumamoto, Japan
Karashi renkon is made with the whole lotus root (renkon). The root’s holes are filled with a paste of miso and karashi, the Japanese mustard; then the root is coated in a yellow batter of wheat flour, fava bean flour and egg yolk, and fried. Sliced into rounds, it shows the yellow-filled holes, and the taste combines the root’s crunch with the mustard’s burn.
Kumamoto is one of Japan’s major lotus root producers. According to the Ministry of Agriculture of Japan, the origin is told like this: in 1632, the first Hosokawa lord of Kumamoto had fragile health, and a monk sought a nutritious food for him. Lotus roots grew in the moats of Kumamoto Castle, but the lord refused them; when filled with miso and mustard and fried, they came to his liking. The slice resembled the Hosokawa crest, and the recipe is said to have remained a secret until the Meiji era. This is a tradition attributed to that story.
According to Japan’s tourism organization, karashi renkon is a beloved dish of Kumamoto, and the Ministry of Agriculture source says it is made practically only in that prefecture.
It is eaten daily as a side dish or snack with drinks, and it is common in New Year foods (osechi). It is sold in specialty shops, supermarkets and local product stores, and appears on the menus of restaurants and izakaya in the prefecture.
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Where it comes from
Kumamoto
A dish made practically only in Kumamoto.
Ingredients
Lotus root, miso, karashi (Japanese mustard); batter of wheat flour, fava bean flour and egg yolk; frying oil.
How it is eaten
Sliced into half- to one-centimeter rounds, served cold or at room temperature, plain or with a little soy sauce. The mustard is strong.
When it is eaten
Year-round; included in New Year foods (osechi).
Your questions
Questions about Karashi renkon
Is karashi renkon very spicy?
The Japanese mustard (karashi) in the filling is strong and can hit your nose. The heat level varies from place to place; it’s a good idea to try a small piece first.
Where can I find karashi renkon?
In specialty shops, supermarkets and local product stores in Kumamoto Prefecture, and in restaurants and izakaya, as a snack.
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Beyond the guide
