Food · Fermented foods
Hasu (Lotus Root)
はす (Hasu / Renkon)
Also known as: Hasu, Lotus root, Renkon, Nelumbo nucifera, 蓮, 蓮根 (renkon, the rhizome)
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| Category | Food |
|---|---|
| Japanese labeling name | れんこん |
| Common Japanese notations | れんこん, 蓮根, ハス, 蓮 |
| Origin | Lotus root / rhizome (Nelumbo nucifera), aquatic plant cultivated in flooded paddy-like fields; principal modern domestic production regions Ibaraki (volume leader, ~50% of domestic supply, Kasumigaura area), Tokushima, Yamaguchi (Iwakuni Renkon GI brand), Saga; significant Chinese imports for cost-positioned applications |
| Typical functions | Renkon kinpira and traditional Japanese cuisine, Tempura ingredient — defining tempura-vegetable category, Osechi New Year cuisine — sumiyaki renkon and renkon su-zuke (vinegared lotus root), Renkon chips snack retail, Premium gift retail (Iwakuni Renkon, Kasumigaura specialty) |
| Regulatory status in Japan | Standard agricultural product labeling. Ibaraki Kasumigaura, Yamaguchi Iwakuni Renkon (GI), Tokushima, Saga origin disclosure for premium positioning. Iwakuni Renkon is GI-protected (Yamaguchi). Significant Chinese imports for volume processed-food applications. Renkon is not a designated allergen. |
Hasu (はす, also called renkon / 蓮根) — the rhizome of the lotus plant (Nelumbo nucifera) — is one of Japan's defining aquatic root vegetables, with strong cultural and culinary identity. The OEM landscape is substantial: as a fresh vegetable for renkon kinpira, tempura, and traditional Japanese cuisine; as the foundation of Osechi New Year cuisine (sumiyaki renkon — black-glazed lotus root, and renkon su-zuke — vinegared lotus root are major Osechi components); as renkon chips snack retail (Calbee Renkon Chips and many regional brands); and as premium gift retail (Iwakuni Renkon GI, Ibaraki Kasumigaura specialty). Ibaraki Prefecture (Kasumigaura area) is the volume leader at approximately 50% of domestic supply, with Tokushima, Yamaguchi (Iwakuni Renkon — GI-protected, distinctive 9-hole structure), and Saga as major secondary regions. Significant Chinese imports supply cost-positioned processed-food applications.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh whole lotus root retail (autumn-winter peak, October-March)
- Pre-sliced vacuum-pack lotus root (convenience format)
- Frozen sliced lotus root
- Renkon chips snack retail (Calbee Renkon Chips, regional brands)
- Pickled renkon (su-zuke) retail
- Iwakuni Renkon premium gift retail
What it is
Hasu (renkon) is the rhizome of Nelumbo nucifera, the Asian lotus. The rhizome forms long underground segments with characteristic round air channels (typically 8-10 holes, distributed in a ring pattern). The flesh is white-cream colored, with a crisp texture when fresh that becomes starchy when cooked. The Iwakuni Renkon GI cultivar specifically has 9 holes (vs. typical 10 — a distinctive identifier).
Nutritionally, fresh lotus root per 100g provides 66 kcal, 1.9g protein, 0.1g fat, 15.5g carbohydrates with 2.0g dietary fiber. Vitamin C content (48mg/100g, retained well in cooking) is notably high. Mineral content includes K 440mg, Mg 16mg per 100g.
Production: Ibaraki Kasumigaura is the volume leader (~50% domestic supply); Iwakuni Renkon (Yamaguchi GI), Tokushima, Saga provide additional supply. Annual domestic production exceeds 60,000 tonnes. Chinese imports supply cost-positioned applications.
Typical uses in Japanese products
Renkon kinpira — sliced lotus root sautéed with sesame oil and soy sauce, traditional Japanese household and bento side dish.
Tempura — lotus root is a defining tempura-vegetable category. The visible holes in cross-section give beautiful presentation.
Osechi New Year cuisine — sumiyaki renkon (black-glazed lotus root, sweet-savory simmered) and renkon su-zuke (vinegared lotus root) are central Osechi components.
Renkon chips snack retail — Calbee Renkon Chips and many regional brand renkon chips constitute a substantial snack retail category.
Pickled renkon — vinegared lotus root retail (jars, packets).
Foodservice premium ingredient — kaiseki and traditional Japanese cuisine.
Premium gift retail — Iwakuni Renkon (Yamaguchi GI) gift category, Kasumigaura specialty retail.
For OEM: fresh whole lotus root retail (Ibaraki Kasumigaura origin), pre-sliced vacuum-pack convenience format, frozen sliced lotus root for foodservice and processed-food, renkon chips snack production OEM, sumiyaki renkon and renkon su-zuke Osechi component production, and Iwakuni Renkon premium gift retail.
Regulatory classification in Japan
Standard agricultural product labeling. Origin disclosure (Ibaraki Kasumigaura / Yamaguchi Iwakuni / Tokushima / Saga) is significant.
GI 'Iwakuni Renkon' (Yamaguchi): protected designation requiring Iwakuni-area cultivation and authentic 9-hole structure.
Domestic vs Chinese-imported origin disclosure essential for premium positioning.
Renkon is not a designated allergen.
Regulatory classification in other markets
| EU | Imported as lotus root. Established Asian-cuisine specialty channel. |
|---|---|
| USA | Imported under FDA standard food procedures. Established in Asian cuisine retail. |
| China | China is major lotus root producer. Japanese-origin Iwakuni Renkon positioned as premium specialty. |
| Korea | Korea has its own lotus root culture. Japanese-origin niche specialty. |
Example products
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From the same origin
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FAQ for OEM buyers
Q. What's distinctive about Iwakuni Renkon (Yamaguchi GI) vs standard lotus root?
Iwakuni Renkon is the GI-protected lotus root variety from Iwakuni area in Yamaguchi Prefecture, with several distinctive characteristics: (1) 9 holes (vs. standard 10) — the unusual hole count is a verification signature for authentic Iwakuni Renkon. (2) Larger size and rounder cross-section than standard renkon. (3) Crisper texture and slightly sweeter flavor. (4) Cultivated in clay-rich Iwakuni-area paddies, the soil contributing to texture. Premium pricing approximately 2-3× standard renkon. Suited to premium kaiseki, gift retail, and high-end foodservice. For OEM positioning: Iwakuni Renkon for premium positioning where the regional brand and authentic 9-hole identification justify substantial price premium; Kasumigaura Ibaraki for volume premium retail; standard cultivation domestic for general retail; Chinese imports for cost-positioned processed-food applications. Mislabeling other origin as Iwakuni Renkon would be a serious GI violation.
Sources · Last reviewed: 2026-04-28
- Yamaguchi Iwakuni Renkon GI specifications
- Editorial — Japan renkon category positioning reference
References
- MEXT Standard Tables of Food Composition — れんこん 各形態
- Yamaguchi Iwakuni Renkon GI documentation
- Ibaraki Kasumigaura renkon production reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.