Lotus root looks really cool, but the taste of steamed lotus is sort of like slimy potato. I've decided it should only be used sparingly as a decorative garnish or a minor element. Fried lotus root is stunning, but plain old steamed lotus with this sesame wasabi vinaigrette is boring on a texture and flavor level. Plus the sauce contains too much sugar, but I guess the recipe author likes it sweet. His sauce for the canna noodle recipe is also much too sweet. Canna is a mysterious root from Vietnam. Canna starch noodles are impossible to find, so I substituted potato starch noodles. There's a Korean dish called japchae that uses the clear potato noodles, so I figure it's fine. I would prefer a soy based sauce similar to japchae than the hoisin and lime juice that he came up with. Luckily the dishes don't have to taste good, just look good. I think with a contrasting colored dish the lotus will look better and I'll get some black sesame seeds instead of roasting white ones. Hmmmm, maybe lotus would taste better roasted as well. As for the noodles, they need some oil to add gloss and I think a shallower plate with a bit of a lip would look better, too.
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