Coming this June we will ask Warner about his travels to Asia and the culinary experiences with lotus. The tubers which resemble the seed heads with the hollow areas and flower-like pattern are starchy and used throughout Asia in a little more enjoyable starch similar to a potato but with even more variety and of a much prettier plant. This Asian Cuisine Chef shows up some stuffed lotus pockets (that is what I would call them) and she explains some of the very good cullinary Asian mixes describing yin and yang. It actually reminded me of French cooking and palats but from a different cultural perspective, lingo, and different flavors and spices. Part 1 and Part 2 run about 6 minutes each. After the Chef we have an American in China who shops and prepares Fresh lotus root from the marketplace, here you can better view the lotus harvested in China.
Part 2
Buy Fresh Lotus Root (tubers) see this quick sample
For a really good time, if you are into cooking and like the food network. The 100th episode of the JAPANESE verisonof Iron Chef is dedicated to Lotus cooking. I love Iron Chef America but the Japanese version is a little hard with the music and dubbing. The funniest thing about this is a few seconds into part 2 the iron chef states he has never cooked lotus before. The secret ingredient must be used in every dish. Perhaps Japan is a less common Asian favorite of Lotus.
Part 1 Note its about 7 minutes when they unveil the Lotus so you can fast forward.
Part 2
Part 3
Part 4
Part 5
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