Availability and Selection

Rarely will you find fresh whole lotus roots in a supermarket. Instead, head to an Asian market, preferably one that caters to a large Chinese or Japanese population. (On occasion, large Indian markets will sell fresh lotus root; however, I have most often seen it either canned or presliced in vacuum-sealed bags.) It is usually imported from China or Japan and is available year-round. A lotus root forms three or four sections that resemble stiff, plump sausage links separated from one another by narrow joints, often referred to as necks. Examine the lotus root carefully, especially if a joint is broken and you can see the beautiful, distinctive lacy perforations, which should be white with no signs of brownish mold. The roots should be firm, without cracks or soft spots, and have pale brown, smooth, unblemished skin. Buy an entire section or “link” (or more), rather than a cut portion or the precut slices packed in water in vacuum-sealed bags.