UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 53 
Lotus Root (X dumb 'nan )i dumbo). (Fig. 48) 
Chinese name: Lin-ngau 
Japanese name: Ilasii-no-ne 
Shape: Root divided into segments resembling links of sausage; individual 
links oblong. 
Size: Two to four feet in length, 2y 2 to 3Vi inches in diameter; individual 
segment or link 3 to 6 inches long. 
Color: White to buff orange throughout. 
Interior: Cross section of segment 
is perforated with 10 canals of two 
sizes, the smaller alternating with 
the larger. 
Lotus root is one of the 
unique vegetables of the Orient 
and is not closely related to 
any other vegetable. It is a 
productive aquatic crop and is 
in great demand. Large quan- 
tities of the roots are shipped 
to the United States to supply 
the demand of the oriental 
population from San Fran- 
cisco to Xew York City. In 
Hawaii the lotus root is har- 
vested from July to November. 
Parts of the root are allowed 
to remain ungathered at the 
last harvest to send forth new 
plants about the following Feb- 
ruary. The lotus root is also 
known as 
and is indigenous 
India, and Persia. 
To prepare for soup. — Cut 
off and discard the ends of 
each joint of two medium-sized 
lotus roots; wash and scrape. 
Cut the roots lengthwise into 
halves; then slice crosswise in 
V2-inch lengths and wash again. Slice thinly 1 pound lean pork and 
mix with 1 teaspoon cornstarch, 2 teaspoons soy sauce, and a little 
pepper. Boil 1 quart water and add 1 teaspoon salt, the pork mix- 
ture, and the lotus, and cook over a slow fire until tender. 
To serve with beef or pork. — Prepare in the same way as directed 
for yard-long bean (p. 44), but quarter the lotus lengthwise and 
slice thinly. 
" the sacred lotus " 
to China, 
Figure 48. — Lotus root 
