Dried lotus leaves

Large dried lotus leaves with a grassy-tea aroma, used to wrap rice, chicken and pork for steaming.

Dried lotus leaves are large dried leaves of the aquatic lotus plant, grey-green, with a subtle grassy-tea aroma, soaked in hot water before use. Rice, chicken, pork and stuffed sticky rice (lo mai gai) are wrapped in them and steamed: the leaf gives the dish a characteristic tea-earthy aroma but is not eaten itself.

Recipes with this ingredient

Noodles with porcini mushrooms in lotus leavesJapanese cuisine | Main courses

Noodles with white mushrooms in lotus leaves is an exquisite dish of Japanese cuisine that harmoniously combines lightness and richness of flavor. Thin strands of rice noodles absorb the aroma of white mushrooms, giving the dish a rich earthy tone. Lotus leaves, a traditional element of Asian cuisine, not only serve as natural packaging but also infuse the dish with a delicate floral fragrance. It is prepared with mini corn, carrots, and asparagus, adding fresh crunchy accents. An egg pancake adds textural variety while soy and oyster sauces deepen and enrich the flavor. The noodles should be served hot by cutting the leaves to reveal it like a lotus flower. This is not just food but a true gastronomic masterpiece filled with the aromas of nature and Japanese traditions.