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  7. Konnyaku no hachihai (Simmered Konjac(=yam cake) )

Konnyaku no hachihai (Simmered Konjac(=yam cake) ) ｜ Our Regional Cuisines

  • Kagawa Prefecture

    Konjac no hachihai (Simmered Konjac(=yam cake) )

Konnyaku no hachihai (Simmered Konjac(=yam cake) )

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  • Konnyaku no hachihai (Simmered Konjac(=yam cake) )

    Image Source : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

  • Main lore areas

    Tosan Regions, Chusan Regions

  • Main ingredients used

    Konjac(=yam cake), Dried shiitake mushrooms, Carrots, Satoimo(=Japanese satoimo), Kampyo(=Dried gourd strips)

  • History/origin/related events

    A regional dish of konjac simmered with ingredients such as Satoimo, carrots, Shiitake mushrooms, and others in Dashi (=Japanese soup stock). The name of the dish, ”Hachihai”, originates from Japanese "hachi", eight, and "hai", a bowl in English, deriving from various theories : the light flavor was so delicious that some people had eight more bowls; the konjac is cut into "eight slices", and a total of eight bowls of seasonings (Dashi, Soy sauce, and Sake) are added to the konjac.
    It is said that konjac was introduced from China as a Buddhist vegetarian cuisine. It was not until the Edo period (1603-1867) that konjac became popular as a food for the common people. During that time, it was used for special occasions such as memorial services and New Year's celebrations. In Kagawa Prefecture, especially in the former Kotonami Town (now Mannou Town) and Shioe Town in Takamatsu City, konjac production was carried out.

  • Opportunities and times of eating habits

    In the region of Kaminishi in Shioe Town, where konjac was once a major crop, "konjac no Hachihai" was often prepared on cold days. Daikon radish and sweet potatoes, which are in season, are sometimes used as ingredients.

  • How to eat

    Konjac is thinly sliced into triangular shapes after being divided into thirds. Dried shiitake mushrooms are rehydrated and cut into quarter rounds, while satoimo is cut into bite-sized pieces. Kampyo, rubbed with salt, is boiled from cold water, cut into 4cm lengths, and tied into knots. The rehydrating liquid from the dried shiitake mushrooms is added to the dashi, and konjac, Dried shiitake mushrooms, satoimo, and kampyo are simmered. Remove any impurities as needed during the process. Finally, adjust the flavor with soy sauce and serve with grated ginger.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Even now, it is still made as a taste of home, and multiple recipes are posted on the internet.

RECIPE

Ingredients (4 servings)

  • Konjac(=yam cake) 1 (200g)
  • Dried shiitake mushroom 4
  • Carrots 80g
  • Kampyo(=Dried gourd strips) 8g
  • Satoimo(=Japanese satoimo) 120g (4)
  • [Seasoning] Dashi(=Japanese soup stock) from Dried sardine 600ml
  • [Seasoning] Light soy sauce 30ml
  • [Seasoning] Ginger A little
  • [Seasoning] soaking liquid of shiitake mushrooms 100ml

How to cook

  • 1. Cut konjac into thin, triangular slices by dividing it into thirds at a diagonal. Rehydrate dried shiitake mushrooms in enough water to cover them and then cut them into quarter rounds. Cut carrots into strips 1cm in width and 3cm in length. Cut satoimo into bite-sized pieces.

  • 2. Thoroughly wash Kampyo by rubbing it with salt, then boil it from water. Cut it into 4cm lengths and tie knots.

  • 3. Add the soaking liquid from dried shiitake mushrooms to the dashi, and bring the ingredients from steps 1 and 2 to a simmer. Remove any impurities during the simmering process.

  • 4. Season with soy sauce. Garnish with grated ginger.

provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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