Kumamoto Mustard Lotus Root

Karashi renkon is Kumamoto's representative local dish, made by stuffing mustard miso into lotus root and deep frying in yellow batter. According to legend, it was created during the Edo period to provide nutrition to the weak Kumamoto clan lord, with a history spanning about 400 years. The exquisite combination of crispy-fried exterior and crunchy lotus root texture, paired with the pungent mustard heat that tingles in your nose, is unforgettable. While vacuum-packed souvenirs are available, the freshly fried version from specialty shops in Kumamoto city is exceptional. It's also a perfect pairing with beer and shochu.