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Choose a category Traditional Miso Sea Vegetables Shoyu Soy Sauce Tmari Soy Sauce Shiitake Mushrooms Maitake Mushrooms Dried Tofu Brown Rice Mochi Umeboshi Plums Authentic Mirin Br. Rice Vinegar Brown Rice Malt Kuzu Root Powder Japanese Teas Japanese Pastas Seitan Toasted Sesami Oil Traditional Fu Japanese Pickles Amazake Dried Vegetable Condiments Product Shots Organic Product List Kosher Product List COOKING WITH DRIED LOTUS ROOT | Burdock Intro. | Daikon Intro. | Lotus Root Intro. | Arame with Lotus Roots Lotus Roots w/ Carrot & Burdock Jump to Recipe Page section to click above recipes. Lotus root is widely used in Japanese and Chinese cooking and is easily integrated into Western cuisine. Though it lacks much of the visual appeal of the fresh version, dried lotus root is convenient and easy to use. Simply soak for 2 hours, then drain. It combines well with most other vegetables. The dried root can be substituted for fresh lotus root in many recipes. It is particularly good in stir-fried or sautéed dishes, where it adds a pleasant crunch. It is also commonly used in dishes seasoned with rice vinegar or "ume su" (umeboshi vinegar). Health Benefits of Lotus Root   Condiments Intro.