Handmade Sashimi Konjac
Unique texture and flavor that only handmade can achieve

About Handmade Sashimi Konjac

Okukuji, a region in Ibaraki Prefecture, is known as the birthplace of konjac, a traditional Japanese ingredient. Konjac cultivation has flourished here for centuries, thanks to the innovation of Tōemon Nakajima from the Mito Domain, who developed a method to process konjac potatoes into powder. By slicing fresh konjac tubers thinly, skewering, drying, and crushing them, it became easier to store and transport the product, resulting in a significant increase in konjac farming in the region. During the Edo period, konjac even became a monopolized product of the Mito Domain, contributing greatly to the domain's economy. Today, konjac remains a specialty of the area, with Daigo Town being home to the "Konjac Shrine," where Tōemon Nakajima is honored.

There are many ways to enjoy konjac. At home, dishes like "Sashimi Konjac" (さしみこんにゃく), simmered dishes such as "Nishime," or stewed meals like "Nikujaga" often feature this versatile ingredient. Another local favorite is "Konjac Dengaku," grilled konjac skewers served with a distinctive yuzu miso topping that adds a fragrant citrus aroma.

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