Lily Bulb

Lily bulbs (ゆり根 in Japanese) are the root part of the lily flower. It is used as an ingredient in chawanmushi (savory egg custard) and in simmered dishes in kaiseki cuisine (traditional Japanese dining). It can also be simply eaten fried or baked in butter. It also pairs well with eggs and dairy products, and can be enjoyed in a variety of dishes such as Chinese and Western cuisine and sweets. Lily bulbs are very delicate, so when transporting them, they are packed carefully buried in sawdust. When using lily bulbs, rinse the sawdust with water and peel the bulbs off one by one.

Lily bulbs can be stored for 1-2 weeks if wrapped in newspaper and placed in the refrigerator. If you peel bulbs off one by one, wrap them in plastic wrap and freeze them, they can be stored for up to 1 month.

It is said that Japan and China are the only countries that eat lily bulbs. In China, they have been used as an ingredient in medicinal cuisine. Because they overlap like flower petals, they are said to represent "growing old, good friendship, and prosperity of descendants," and are considered an auspicious food.