Lotus Root with Ume Plum Sauce

Bainiku literaly means ‘meat of plum’. This sour and salty sauce is made from pickled plum (umeboshi), one of the most popular pickles in Japan.


Serves: 2

  • 1 large umeboshi, crushed
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 120g lotus root


  1. Mix the umeboshi with all seasonings.
  2. Peel the lotus root, slice thinly and boil in water (with a pinch of salt and vinegar) for a few minutes.
  3. Wash the lotus with cold water and serve with the sauce.