Red Konjac
A traditional dish of Shiga Prefecture, the vibrant Red Konjac.
About Red Konjac
Red Konjac (赤こんにゃく, Aka Konnyaku) is a rare delicacy unique to Japan.
There are various theories about its origin: one suggests that the flamboyant warlord Oda Nobunaga had it dyed red to match his bold style, while another claims it was a creative idea from traveling merchants of the Omi region. Despite its vivid red color, it is dyed using ferric oxide, which doesn’t add any spiciness, making this dish as mild as it is eye-catching.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Shiga region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
![Zuiki]()
Zuiki
Ishikawa / >Local cuisine -
![Green Pepper Miso]()
Green Pepper Miso
Iwate / >Local cuisine -
![Steamed Eel in a Bamboo Steamer]()
Steamed Eel in a Bamboo Steamer
Fukuoka / >Don dish -
![Nagaoka-style Ramen]()
Nagaoka-style Ramen
Niigata / >Ramen -
![Kuruma Ebi (Japanese Tiger Prawn)]()
Kuruma Ebi (Japanese Tiger Prawn)
Kagoshima / >Seafood -
![Takada Soba]()
Takada Soba
Oita / >Soba & Udon -
![Sashimi of Spanish Mackerel (Sawara)]()
Sashimi of Spanish Mackerel (Sawara)
Okayama / >Seafood -
![Sweet Simmered Carp]()
Sweet Simmered Carp
Yamagata / >Seafood
