lotus root amazuzuke
from muddy waters, the lotus rises
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto•
October 31, 2025
I'm Buddhist and the lotus has always been a part of that story - from muddy waters, beautiful blossoms arise. That was one of the ideas behind this pickle, giving it even more beauty through dying it naturally with beetroot.
Due to the starchiness of the lotus root, it's best eaten within a week or two, and how to eat it? Well given it's sweet and sour tang, it's a great addition to a pickle platter (as it's just so beautiful) or chopped into a salad, but if you're leaning into Japanese cuisine, mix it into rice (chirashi or a mazegohanv) or serve it alongside sushi. Your guests will be impressed.
Consider adding aromatics to this if you choose - some of my favourite are dried chilli (thinly sliced), ginger, or lemon peel.
Ingredients (5)
Ingredients (5)
Instructions
Soak the prepared lotus root in cold water to remove some of the starch and then drain.
In a pan, add all of the remaining ingredients and bring to a low simmer. Once the sugar has dissolved, remove from the heat.
Decant this into your jar of choice and move it into the fridge. It is best eaten after a few hours (or give it an overnight treatment),
Notes
Notes
With all brines, you may need to make more/less depending on the jar/container size you use.
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