Konnyaku Cuisine

Gunma is a major producing region, accounting for the vast majority of Japan konjac potato harvest. Around Shibukawa there are even dedicated facilities, sharing the appeal through varied dishes from dengaku to sashimi-style konnyaku and simmered fare.

Highlights

Its springy, distinctive texture and its knack for soaking up flavor are the draw. Dengaku, skewered and brushed with miso, is a rustic classic. Sliced thin and dressed with vinegar miso, sashimi konnyaku offers a cool, smooth slide down the throat. Low in calories and rich in fiber, it pleases health-conscious travelers too.

Enjoying the Seasons

In winter, oden and simmered dishes serve it warm, a slice steeped slowly in flavor to heat the body. In summer, chilled sashimi konnyaku makes a light palate refresher.

Access and Basic Information

At sightseeing facilities and farm stands around Shibukawa, you can enjoy everything from freshly made konnyaku to related sweets. Some places offer hands-on making experiences, popular with families.

A Quick Tip

Parboiling to remove any odor is the key to great flavor. Simple seasonings like miso or vinegar miso bring out the ingredients own character best.