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Konnyaku Miso Oden ｜ Our Regional Cuisines

  • Gunma Prefecture

    Konnyaku Miso Oden

Konnyaku Miso Oden

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  • Main lore areas

    All of Gunma Prefecture

  • Main ingredients used

    Konjac (=yum cake), Miso

  • History/origin/related events

    Many people think of konjac potato when it comes to local special product in Gunma. The amount of harvest is the No.1 in Japan (from the Ministry of Agriculture, Forestry and Fisheries ‘The size of cultivation area, production area and the amount of harvest of konjac potato in 2020’), which is 90% of the market. There are many local dishes used konjac in the prefecture, and "Konnyaku Miso Oden" is one of them. Boiled konjac is served with miso sauce, and it is often eaten in winter. In Gunma, cold dry wind brows from mountains and it has relatively dry in winter, "oden" (hotpot) was often prepared at home to keep their bodies warm. Although "Konnyaku Miso Oden" is commonly used as its name, it is also called "hippataki oden" (hard-smash hotpot) in some areas because they smash konjac to cotton cloth hard to drain.

  • Opportunities and times of eating habits

    Konjac is produced as a special product in Gunma and delivered to markets nationally. On the other hand, it is made at home in the prefecture, too. They make konjac from locally grown konjac potatoes, then cook some dishes like "Konnyaku Miso Oden". There are many variety of flavor for miso sauce; some includes mirin (sweet rice wine) to make sweet-and-salty flavor, or others add yuzu or sesame seeds for additional taste. It varies depending on homes or restaurants.

  • How to eat

    Rinse konjac, then cut it into bite-sized pieces and skewer them. There is no rule how to cut konjac, and it is common to cut into rectangle or triangle shape. After simmer konjac with plenty of water and sake, put miso sauce onto konjac to serve. It is important to wipe off water from konjac before putting the sauce. When konjac is watery, sauce doesn’t come with it and becomes less tasty.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly cooked at home, and you can have one in the restaurants in the prefecture. In addition, you can buy at market stalls in local farmer’s market, and come companies sell it. You can get it as a souvenir or order it, too.

RECIPE

Ingredients (2 servings)

  • Konjac (yam cake) Half
  • Miso (‘Dendagou Miso’ (locally made miso in Kanna-cho) 5 tbsp.
  • Sugar 6 tbsp.
  • Sake 5 tbsp.
  • Mirin (sweet rice wine) 5 tbsp.

How to cook

  • 1. Cut konjac into triangle-shape, 8mm (0.3 inch) of thickness, then boil for 4~5 minutes.

  • 2. Put miso sauce (mixed with miso, sugar, sake and mirin) onto konjac while it is hot.

provider : Kanna-cho

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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