By cutting up seasonal renkon (lotus roots), carrots, konjac and chillies into small bite sizes and sautéing them in fragrant sesame oil, savoury flavour is created with a touch of sweetness on top of a mildly hot finish for adult taste. The nutritious renkon retain their sweet crunch to the bite, highlighting the ingredient’s inherent charm and offering you an appetizing Omusubi in wintertime.
Lotus Roots, carrot, konjac (Japan), chilli
Do you know the meaning of kinpira?
Stir-frying in kinpira style – mostly with root vegetables as the main ingredients – is one of the most popular vegetarian washoku cooking styles. Japanese folklore tells of the origins of kinpira style with a legendary flair. The story goes like this: there was once a fierce and skilful warrior named Kintarō, who was a liegeman of Minamoto no Yorimitsu, a warrior and commander in the Heian period. Then, in the Edo period, traditional Japanese puppet theatre ningyō jōruri gained popularity. In its repertoire, the character Kinpira was beloved by all for his immense strength and bravery; it was said that he was the son of Kintarō. Since then, the Japanese drew a connection between kinpira and being strong-bodied, and the name became associated with various healthy dishes.