Lotus Root Harvesting, Cultivation Technique & Amazing Lotus Root Processing Factory

Ibaraki Prefecture is a major producer of lotus roots, accounting for about half of all lotus roots grown in Japan, and boasts a top yield for many years in a row. Many lotus roots in Ibaraki Prefecture are planted around Lake Kasumigaura, the second largest lake in Japan. Lake Kasumigaura is surrounded by the Tone River and the Sakura River, which is rich in water and fertile soil. Rice farming has existed for a long time, but it is often destroyed by floods, lotus trees are planted to replace rice, taking advantage of the land with a lot of water.
Lotus roots are harvested over a long period of time between July and March, with the peak season in the autumn. In summer the lotus roots are clear and juicy, and in winter they become milky white, with a fluffy texture. Lotus roots harvested in the autumn are the best as they have a balanced combination of summer and winter tastes and textures.
Workers Pick Lotus Roots Duntou Town Editorial Stock Photo - Stock Image | Shutterstock | Shutterstock Editorial
Tsuchiura City and Kasumigaura City, where JA Suigo Tsukuba is located, account for about 50% of the prefecture’s lotus growing area. The Tsuchiura lotus root and the Kasumigaura lotus root that we are currently growing were born after crossbreeding in pursuit of the ideal taste, shape and texture. Each part of the fish has a slightly different texture, the soft top goes well with salads, the middle goes well with tempura and kinpira, and the base goes well with surimi. In summer, lotus root is easily damaged, so it is transported in styrofoam filled with ice to keep its quality, which has been highly appreciated by the market.
Thanks to the abundant water and fertile soil of Lake Kasumigaura, JA Suigo Tsukuba lotus root is characterized by white, thick, soft, crispy and sweet. It can be used not only for tempura, stews and kinpira dishes, but also for stir-fries, hot pot dishes, western dishes such as Italian snacks and wine. It is said to be effective in preventing colds and hay fever, so give it a try.
Quality lotus roots grown in the vast low-lying wetlands of Lake Kasumigaura : SHUNGATE
Lotus Root Processing Factory
Lotus Root Pool → Conveyor → Washing Machine 1 → Washing Machine 2 → Removing Stone Machine → Screw Machine →Milling Machine → Material Stock Pool → Centrifugal Sieve Machine → Cyclone Dehydrator Machine → Screw Machine → Starch Drying Machine → Air Drying Equipment

Single rapid freezing is a rapid freezing method that can quickly pass through the maximum ice crystal formation area of 0°C to -5°C, thereby minimizing the formation of ice crystals inside the food.
IQF mainly separates the ingredients instead of stacking them into a fixed shape for freezing. Therefore, each food material can be frozen uniformly, thereby improving the quality of frozen products.
Frozen lotus root production equipment and technology
Color sorter, automatic packaging machine, X-ray inspection system. IQF selection of raw material classification, cleaning, packaging, cooling, secondary cooling, dripping, boxing and weighing, X-ray inspection packaging.
Frozen Lotus Root Sliced/ Chunks/Chips
In the video below, you can see Lotus Root Harvesting, Cultivation Technique & Amazing Lotus Root Processing Factory
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Video resource: Noal Farm

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