Well, this is our first blog, so what to write about? I suppose writing a little more about the Good Roots story, how we started, and how we got to this point is the best jumping off point for this first blog. In future blogs, I hope to write more about different subjects like complementary dishes, cooking process, nutrition, store partners, and the Good Roots team. But back to our story…
I was born and raised in Kagoshima, Japan, where the root of the lotus flower is known as “renkon.” Renkon is most commonly used as an accompanying root vegetable for a variety of dishes, rice plates, and soups. Lotus are grown in Japan but are also frequently imported into Japan from other countries including China, where they are prominently farmed and known as “lian ou.” Renkon chips, or lotus chips, are more common as a special side dish in restaurants in Asia and much less likely to be made at home. They are typically made by an experienced cook and the lotus root itself can be hard to tame on the stove top.
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