Comments on: Pickled Lotus Root

By: Anonymous

Anonymous — Thu, 20 Jan 2011 04:11:00 +0000

Thank you! Yes- it helps with the photo-taking because it is so naturally beautiful.

By: Anonymous

Anonymous — Thu, 20 Jan 2011 04:11:00 +0000

Great! I hope you try it soon- they are really light flavored and lovely. They maintain their crispness, which is nice.

By: Anonymous

Anonymous — Thu, 20 Jan 2011 04:10:00 +0000

Glad to hear someone else who feels my pain! It’s not always hard, just sometimes… Thanks for the comment!

By: Anonymous

Anonymous — Thu, 20 Jan 2011 04:10:00 +0000

That sounds wonderful! What a great idea!

By: Anonymous

Anonymous — Thu, 20 Jan 2011 04:09:00 +0000

I thought about adding a little salt too, but decided to keep it super simple. Will try that next time!

By: Anonymous

Anonymous — Thu, 20 Jan 2011 04:09:00 +0000

Thank you! Glad you like it!

By: Anonymous

Anonymous — Thu, 20 Jan 2011 04:09:00 +0000

Aren’t they lovely? It’s amazing how something so beautiful just happens out there in nature.

By: Wokstar

Wokstar — Thu, 20 Jan 2011 00:24:00 +0000

Beautiful the lotus root, never thought of pickling it. I do same simple pickling method with veggies left from giving my classes, I add a little salt. In fact, eating some right now with dinner. Lovely complement.

By: Japanese Beer Braised Short Ribs & Pickled Lotus Root — Tokyo Terrace :: An American Foodie in Tokyo

Wed, 19 Jan 2011 12:34:41 +0000

[...] used my pickled lotus root from the other day as a garnish to some delicious, but not-so-pretty, short ribs. The short ribs [...]

By: anja

anja — Tue, 18 Jan 2011 21:06:00 +0000

that looks indeed really easy and mouthwatering in the same time.