These are cute, red and white, vinegar-pickled lotus roots All of them are simply pickled in sushi vinegar and express the love that is put into osechi. Everyone will be impressed with these .
Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple.
It takes time to cut out the flowers, but do your best. Don't get discouraged even if you don't succeed! It is easy to use a peeler for the finer parts.
Enjoy Japanese food around the world.