Examine the lotus root for roundness and even hole distribution.

Peel the lotus root using a vegetable peeler.

Wash the peeled lotus root and slice it into 7-8 mm thick slices.

Soak the lotus root slices in vinegar water.

Cut out a triangle between each hole in the lotus root slice.

Round out the outer edge of each petal using the edge of a knife.

Boil 1 liter of water with 1 tablespoon of vinegar.

Add the lotus root slices to the boiling water and cook for about 2 minutes.

Drain the lotus root slices in a sieve and allow them to cool.

Place the cooled lotus root slices into sushi vinegar.

Add red peppers (Takanotsume) to the vinegar mixture.

Pickle in pomegranate vinegar to add a pink color.

Let the lotus root pickle for at least half a day.