茨城県·特産品
Daigo Konnyaku
Though it may look rugged, one bite reveals a surprisingly delicate texture—that is the simple deliciousness of Daigo Konnyaku. way The history of konnyaku making in Daigo Town is ancient; during the Edo period, it supported the domain's finances as a monopoly product of the Mito Domain. Okukuji is also the birthplace of konnyaku powder, where Nakajima Toemon of the Mito Domain devised the method for grinding konnyaku potatoes into powder. The waters of the pristine Kuji River and the mountain climate have nurtured high-quality konnyaku potatoes. In particular, the 'nama-imo' (raw potato) konnyaku, made by grating the tubers, offers a completely different level of elasticity and flavor. We recommend enjoying it first as sashimi, paired with soy sauce or mustard miso. It is a dish that allows you to truly experience the power of the raw ingredients on your palate.
Record it after reading
