EnglishHandmade sashimi konnyaku
Unique texture and flavor unique to handmade
Handmade sashimi konnyaku introduction
The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since ancient times, and is said to be the birthplace of konjac. This is derived from the fact that Toemon Nakajima of the Mito Domain devised a way to powder konjac potatoes. By cutting raw potatoes into thin rings, cut them into skewers, dry and crush them, making it easy to store and carry them to a distance Because of this, the cultivation of konjac in our region has increased dramatically. In the Edo period, it became a monopoly item of the Mito Domain to support the domain's finances. For this reason, cultivation is popular even as a specialty product, and in Daigo, there is also a Konjac Shrine dedicated to Toemon Nakajima.
There are many ways to eat konjac, and at home, you can eat it in dishes such as “Sashimi konnyaku”, “boiled” and “meat jaga”. “Konnyaku Dengaku” is also popular with locals and is characterized by yuzu miso.
There are many ways to eat konjac, and at home, you can eat it in dishes such as “Sashimi konnyaku”, “boiled” and “meat jaga”. “Konnyaku Dengaku” is also popular with locals and is characterized by yuzu miso.
