Lotus Root Salad with Yuzu Kosho Dressing

Lotus root is a rhizome, but it’s grown underwater, so its texture does resemble a potato in some ways. When they are boiled in stews and soups, the texture is sort of like a cross between a potato and carrot. But when they are poached or stir fried, their texture is something completely different, almost like a pickled cucumber. The flavor is very neutral, so it takes on any flavor you’d like. Because lotus roots are such a prominent ingredient in Chinese cooking, almost every Chinese mark