Translation guide
The edible rhizome of the lotus plant, used as a vegetable in Asian cuisines. Known for its crunchy texture and distinctive hole pattern.
Referring to lotus root as a food item, ingredient, or dish.
Standard term for lotus root as a food. Used in cooking and menus.
I like stir-fried lotus root.
This lotus root is crunchy.
Katakana version, often used in casual contexts or on packaging.
Buy some lotus root.
Referring to the underground stem of the lotus plant in a botanical or agricultural context.
Lotus root is often described as シャキシャキ (shakishaki) in Japanese, an onomatopoeia for a crisp, crunchy texture.