A delicacy dish of renkon which was cultivated outside the Kumamoto castle as emergency foods by the order of then feudal lord Kiyomasa Kato. Karashirenkon is made by stuffing a mixuter of wagarashi (Japanese mustard) and mugi miso into renkon, battered with flour, soramame powder and egg yolk, then deep-fried in canola oil. This dish was presented as a tribute to lord Tadatoshi Hosokawa, and the dish and its recipe was strictly kept within the area since the cut side of karashirenkon resembled the Hosokawa’s kamon (9 circles). It has become a popular dish cooked home as renkon is good in increasing blood, and wagarashi also increases appetite.