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Konjac no Shira-ae ｜ Our Regional Cuisines

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  • Fukushima Prefecture

    Konjac no Shira-ae

Konjac no Shira-ae

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  • Main lore areas

    Hanawa Town, Tanagura Town

  • Main ingredients used

    Konjac (=yam cake), Tofu, Carrot

  • History/origin/related events

    Hanawa Town is known for its production of konjac, and "Fujiemon Festival", to commemorate Fujiemon, who prevailed how to make konjac in the town, is held. Konjac has been produced since Edo Era, and became more active around 1955. Although the production is lower now than its peak, there are still many konjac factories and konjac is familiar as a special product in the area.
    Regarding dishes using konjac, "Sashimi konjac" (thinly sliced konjac like sashimi) is famous, and "konjac no shira-ae" is often cooked at home. It is prepared by marinating fully drained and flavored tofu and konjac.

  • Opportunities and times of eating habits

    This used to be cooked when people gathered for wedding, funerals, memorial services or festivals. Nowadays it is served all year, but ingredients varies in the season and you can enjoy the taste of the season. By the way, konjac was actively produced until around 1955, and people dug konjac yam from late October to November.

  • How to eat

    Simmer tanzaku-cut konjac and carrot with sugar and soy sauce, then drain liquid well. Mix with tofu flavored with sugar and salt. It’s a sweet dish because of sugar.

  • 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. Also, it is served in the school lunch at elementary and junior high school.

RECIPE

Ingredients (4 servings)

  • Carrot 1
  • Konjac (=yam cake) 1
  • Sugar, Soy sauce A little
  • Firm tofu 1 tofu
  • Sugar 4~5 tbsp.
  • Salt A little

How to cook

  • 1. [Preparation] Tanzaku-cut konjac and parboil. Simmer konjac and cut carrot with a little bit of sugar and soy sauce. Drain liquid well.

  • 2. [Preparation] Remove liquid from firm tofu for about 1 hour.

  • 3. Put crushed tofu into a mortar, then crush it until it becomes smooth. Add sugar and salt for flavor.

  • 4. Add simmered konjac and carrot into 3, then mix them to serve.

provider : Mihoko Hirade

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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