White lotus root, pickled in sweet vinegar, and salty red-colored lotus root, pickled in umeboshi vinegar, are not only visually appealing -- the flavors contrast to make this a nice side dish.
This is very pretty so I make it every year. Use as a side dish for a contrasting texture and flavor.
This surprises people since the flavors of each kind of lotus root are so different. At the same time it helps the digestion. Give it a try.
Enjoy Japanese food around the world.