Tezukuri Sashimi Konnyaku (Hand-made Sashimi Konjac (Raw thin-sliced Konjac)) ｜ Our Regional Cuisines

Ibaraki Prefecture

Tezukuri Sashimi Konnyaku (Hand-made Sashimi Konjac (Raw thin-sliced Konjac))

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Main lore areas

North Region
Main ingredients used

Konjac(=yam cake)

History/origin/related events

The Okukuji region in Ibaraki Prefecture has been known for its thriving konjac cultivation since ancient times and is considered the birthplace of konjac. This originated from the method devised by Nakashima Tōemon in the Mito domain, to powder konjac potatoes. Slicing the raw potatoes thinly, threading them onto skewers, drying and crushing them made storage and transportation easier, leading to a significant increase in konjac cultivation in the region. During the Edo period, it became a monopoly product supporting the domain's finances. Even now, konjac cultivation remains prosperous as a local specialty, and in Daigo City, there is a "Konnyaku Shrine" dedicated to Nakashima Tōemon.
konjac is enjoyed in various ways; at home, it is used in dishes such as "Sashimi Konjac", "Nimono" (simmered dishes), and "Nikujaga" (meat and potato stew). "Konjac no Dengaku" is also popular among locals, featuring a characteristic yuzu miso dipping sauce.
Opportunities and times of eating habits

In some regions, this dish is served during celebratory occasions, such as festive events or the evening meals of the first three days of the New Year. There are also customs where it is presented to the bride at the end of a wedding ceremony. Additionally, in certain areas, it is served as a nighttime meal during the Buddhist event called "Hōonkō," which is associated with the Jodo Shinshu sect.
How to eat

Because it is made from powdered konjac potatoes, there is little bitterness, and it can be eaten as sashimi when raw. It is thinly sliced and served with condiments such as wasabi, ginger, yuzu, and green onions. You can also enjoy the unique texture of konjac with a dipping sauce made of soy sauce diluted by dashi (Japanese soup stock).
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.)
On the municipal website, information such as the history of konjac and details about restaurants offering it is being shared. Although there are now fewer households making konjac from scratch using konjac potatoes, "Sashimi Konjac" is available for purchase at local road stations and farmers' markets.

RECIPE

Ingredients (4 servings)

Konjac(=yam cake) powder 20g
Water 800g
Edible lime 1／5 tsp.
Condiments(Wasabi, ginger, Yuzu and so on) As needed
Soy sauce diluted by Dashi (Dashi (=Japanese soup stock) 1 tbsp. / Soy sauce 2/3 tbsp.)

How to cook

1. Add konjac powder to a measured amount of water and stir with a whisk until it becomes a glue-like consistency. In this state, let it sit for 3 hours in the summer and 4 hours in the winter.
2. Dissolve the specified amount of edible lime in 80cc of water, then add it to step 1 in two portions, quickly and thoroughly mixing each time.
3. Shape the mixture, place it in a pot of boiling water, boil for about 30 minutes, and then rinse it in cold water.
4. Slice thinly, add condiments, and enjoy with a dipping sauce made of soy sauce diluted by dashi.

Recipe Arrangements

For Sashimi Konjac, it's also possible to mix in ingredients like seaweed flakes, watercress powder, and more.

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

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

Tezukuri Sashimi Konnyaku (Hand-made Sashimi Konjac (Raw thin-sliced Konjac)) ｜ Our Regional Cuisines

Ibaraki Prefecture