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  7. Yama-Konjac-sashimi (Konjac-sashimi)

Yama-Konjac-sashimi (Konjac-sashimi) ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Yama-Konjac-sashimi (Konjac-sashimi)

Yama-Konjac-sashimi (Konjac-sashimi)

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  • Yama-Konjac-sashimi (Konjac-sashimi)
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    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Yama-Konjac-sashimi (Konjac-sashimi)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Chikugo Region (Yame City)

  • Main ingredients used

    Yama-Konjac, Wasabi soy sauce, Vinegared miso

  • History/origin/related events

    Konjac(=yam cake) has a long history. In the Kamakura period (1185-1333), it was consumed as a medicine and snack by nobles, monks, and other high-ranking people, and in the Muromachi period it became so widely eaten by the common people that merchants peddled it on the roadside. In the Azuchi-Momoyama period (1573-1600), there is an anecdote that Oda Nobunaga had red konjac made. The basis for the current Konjac(=yam cake) production method was created in 1776 in the Mito domain. Konjac(=yam cake) is made from konjac potatoes that are cut, dried, and ground into a powder, making Konjac(=yam cake) a year-round foodstuff. It is said that this method was kept secret in the Mito domain at that time and played a role in enriching the financial resources of the domain. It is said that konjac potato is best grown on sloping land between mountains, so it is cultivated in the mountainous area in the northern part of Yame City. In this area, Konjac(=yam cake) balls are also called "Onigashira".
    Normally, the Konjac(=yam cake) is grown for three to four years, and then harvested and processed. The traditional method of processing Konjac(=yam cake) directly from the potatoes preserves the flavor and aroma of the potatoes of each region, and the Konjac(=yam cake) has a good flavor, elasticity, and crunchiness, and is often eaten as dengaku or sashimi. On the other hand, Konjac(=yam cake) made from Konjac flour refined from potatoes is less flavorful but has no peculiar taste, and it is made year-round and is now the mainstream.

  • Opportunities and times of eating habits

    It is served at the table throughout the year and is appreciated as a supporting role in dishes such as sashimi, shira-ae, dengaku, and simmered dishes.

  • How to eat

    Konjac(=yam cake) has long been eaten as a medicine which is thought to have "sand removal in the belly" and has a bowel control effect. Recently, it has attracted attention as a low-calorie food containing dietary fiber, and is often used as a food ingredient when calorie intake needs to be restricted.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Yame City, in cooperation with local organizations, holds events such as the "Handmade Konjac Making Experience". This is an effort to let people experience Konjac(=yam cake) production and learn about its simple and delicious taste.

RECIPE

Ingredients (4 servings)

  • Yama-Konjac 1
  • Wasabi soy sauce As needed
  • [Vinegared miso] Vinegar 20 ml (to taste)
  • [Vinegared miso] Miso 40g (to taste)
  • [Vinegared miso] Mirin(=sweet rice wine) 20g (to taste)
  • [Vinegared miso] Neri-karashi 5g (to taste)

How to cook

  • 1. Mullet Yama-Konjac with salt and blanch the lumps in boiling water to remove the scum.

  • 2. Cut into thin slices like fugu-zukuri, arrange on a plate, and eat with Wasabi soy sauce or vinegared miso.

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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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