Wasabi Bloody Mary with Pickled Lotus

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32 ounces V-8 tomato juice or the equivalent

4 to 6 shots Absolut Citron (can make a virgin bloody, just add the juice of 1 more lemon)

1 lemon, juiced

1 tablespoon Worcestershire sauce

1 tablespoon naturally brewed soy sauce

2 tablespoons freshly grated wasabi, flash frozen or powder made into a paste

1 tablespoon horseradish

12 shakes hot pepper sauce

Pinch celery salt

Freshly ground black pepper

Ice

Lemon wedges

Pickled Lotus, for garnish, recipe follows

Wasabi Fried Onions, recipe follows

PICKLED LOTUS:

2 cups rice wine vinegar

1/2 tablespoon salt

1/2 tablespoon sugar

1 tablespoon turmeric powder

1 bay leaf

2 Thai bird chiles

1 large lotus root, peeled and cut into 1/4-inch disks

WASABI FRIED ONIONS:

3 cups rice flour

1/2 cup wasabi powder

1 teaspoon ground white pepper

2 large red onions, sliced paper thin