群馬県·特産品
Shimonita Konnyaku
When you cut into it with a knife, it pushes back with a firm elasticity. As you chew, a plump texture gives way to the gentle aroma of the konjac yam itself. It absorbs flavors well, making it perfect for simmered dishes where it holds onto the rich umami of the dashi broth. Shimonita Konnyaku is a flavorful konnyaku made from freshly harvested raw yams. Most of Japan's konjac yams are produced in Gunma Prefecture, and Shimonita is especially renowned for its collection and milling processes. The well-drained slopes in the mountains and the volcanic soil produce high-quality yams. While there are methods that involve drying the yams into powder first, it is said that processing with fresh yams results in a supple finish with less bitterness. Whether in oden or served as konnyaku sashimi, this is a deeply nourishing dish born from the natural environment of Shimonita.
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