Lotus Root from Kasumigaura: Ibaraki's Renkon Culture

Lake Kasumigaura and its surrounding wetlands give Ibaraki some of the best conditions in Japan for growing renkon (lotus root), and the prefecture is consistently Japan's largest producer by a wide margin, accounting for roughly half of national output. Farmers wade into flooded fields to pull long root sections from thick mud by hand or with pressurized water hoses, a physically demanding harvest that runs mainly from autumn into winter. The root's distinctive holes make it a New Year's osechi staple, symbolizing an unobstructed view into the future.

Beyond osechi, Ibaraki renkon appears year-round in kinpira (stir-fried with soy and chili), tempura, and simmered nimono dishes, prized for staying crunchy even after cooking. Thinly sliced, deep-fried renkon chips are a common snack, and some farms sell vacuum-packed boiled renkon as a souvenir item. Because fresh renkon discolors quickly once cut, it's typically soaked briefly in vinegared water before cooking — a small trick worth knowing if you pick some up at a local market.