IBARAKI PREFECTURE – JAPAN
DRIED KONJAC
The Konjac potato is a tuber from which a jelly is extracted. Dried konjac can only be produced in the Okkuji area, in Ibaraki Prefecture, where winters are harsh but with little snow. The secret to producing high-quality konjac lies in making the jelly extract from the raw tubers, resting it on straw, wetting it with water, and freezing it all at once overnight. This konjac is one of the few still produced by hand, using the natural process of desiccation. Furthermore, it is produced according to the secret recipe and with the original tools passed down from Ginzaburo Kikuchi, who has been producing konjac in the Okkuji area for many years.
Konjac is a low-calorie food that is high in fiber and calcium. It helps create a feeling of fullness and control hunger. Additionally, it is an effective remedy for constipation. This product, since it is dried, can be stored for a long time in a dry place.
USE
Before consuming the product, it should be soaked in water for 15 minutes, gently squeezed, and then boiled for another 15 minutes. After draining and squeezing it again, it can be cut into the desired dimensions to be used in the kitchen. In Japanese cuisine, konjac is often cleaned, cooked, and used as a jelly or thickener. It is commonly consumed in the form of jelly cubes as an amuse-bouche, for instance, in kaiseki cuisine. Moreover, a type of flour can be obtained from it, which is used to make long and thin noodles (shirataki konjac), which are low in calories and gluten-free. It is also ideal for thickening sauces or preparing biscuits and baked goods. In Italian cuisine, it can be used as a meat substitute, such as in the preparation of a vegan tripe dish, or in making spaghetti with traditional Italian sauces.
ORIGIN
Uwaoka, Ibaraki Prefecture
