# Ogura Renkon (Ogura Lotus Root) ｜ Our Regional Cuisines

**Cuisine Name**: Ogura Renkon (Ogura Lotus Root)

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas of Ibaraki and areas around Kasumigaura

## Main Ingredients Used
Lotus root, adzuki beans

## History, Origin, and Related Events
Ibaraki Prefecture's lotus root ranks first in Japan in terms of both the volume of its shipments and the area where it is planted, boasting a share of over 50% of the domestic market. Areas around Kasumigaura are blessed with abundant water and fertile wetlands, so the cultivation of lotus root is thriving. The period in which lotus root is harvested in Kasumigaura is from July to March. At this time of year, all lotus stems and leaves are cut down to stop them from growing, and by doing this, the lotus roots, which lie underground, slowly accumulate starch. The longer they stay in the mud, the more starch they gain, which gives summer lotus root a crispy texture, and winter lotus root a fluffy, delicate flavor.Since adzuki beans also come from Ibaraki Prefecture, 'ogura renkon' has long been made at home, as it can be made with locally available ingredients. Other regions also have a local dish called 'adzuki renkon' or 'renkon adzuki stew,' but the key to Ibaraki's version is that it is stewed with adzuki beans to give it a 'shiho-iro' color. 'Shiho' is another name for Mt. Tsukuba, a famous mountain in Ibaraki Prefecture, which came to be called Shiho (purple peak) because the surface of the mountain turns red in the morning and evening sunlight.

## Opportunities and Times of Eating Habits
The hole in the lotus root causes it to be known as a lucky food which 'can foresee the future,' and the red color of azuki beans too, is believed to ward off evil spirits, making them indispensable for New Year's celebrations and other festive occasions. For this reason, 'ogura renkon' is also an essential dish to be served up on New Year's Day.

## How to Eat
Peel and cut the lotus root into 5 cm round slices, stuff adzuki beans into the holes and place in a pot. Add enough water to cover the lotus root and simmer slowly over low heat for 2 to 3 hours. When the lotus root and adzuki beans become soft, add sugar and salt to taste, and cool slowly to allow the flavors to blend before eating. At this time, it is best to cut the lotus root into 1 cm thick slices to make them easier to eat.If you use canned adzuki beans or such like, they will not get that 'shiho-iro,' color so it is important to cook the adzuki beans together with the lotus root from when they are still beans.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is sometimes made and eaten at home during the New Year's holiday.

## Ingredients
- lotus root: 200g
- adzuki beans: 25g
- sugar: 100g
- salt: 1／4 teaspoon

## Recipe
1. 1. Peel and slice the lotus root into 5 cm round slices.
2. 2. Arrange the lotus root in a pan with the holes facing up and arrange them squarely next to each other.
3. 3. Clean and wash the adzuki beans. Fill the holes of the lotus root with the adzuki beans, but be careful not to overfill them, or the lotus root will break.
4. 4. Add enough water to cover the lotus root and simmer slowly over low heat until the it and the adzuki beans become tender. When the water starts to get low, add more and simmer for 2 to 3 hours. Simmer slowly over low heat because adzuki beans will pop out of the holes in the lotus root if simmered over high heat.
5. 5. When the lotus root and adzuki beans are softened, add sugar and salt to taste.
6. 6. Cool slowly and cut into 1 cm round slices.

## Provider Information
provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council

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