HOW IT’S MADE
Konjac was introduced to Japan around 600 A.D. by Japanese envoys to Sui Dynasty China as a medicine with intestinal regulating properties. Konnyaku potato was cultivated and eaten near Nara, the capital of Japan at that time, because of its poor preservation and perishability.At that time, it was a luxury food that only the nobility could eat.
HOW IT’s MADE
QUALITY
Konnyaku potato is harvested only once a year, and because of its tendency to rot as soon as the soil is removed, it is necessary to purchase, wash, and freeze several tons of konnyaku at a time. Although this requires transportation, labor, and freezing and preservation costs, we believe it is essential to produce delicious konjac.
QUALITY
PRODUCT
This konjac was successfully developed by Koji III through trial and error in his quest to create the real thing. He named it "Kikumatsu Konnyaku" after Kikumatsu Nakao, the founder of the company. We will continue to carefully produce this product so that it will be loved by everyone for a long time to come as a representative product of our company.
PRODUCT
RECIPE
Konjac also has small voids. By utilizing this phenomenon, the broth is absorbed into the voids when the konjac is repeatedly heated and cooled down, resulting in oden and nimeshime with good flavor. Ito konnyaku is suitable for one-pot dishes that are eaten immediately after heating, as it has many voids that allow the flavor to soak in. Also, if the konnyaku is drained in the preparation as described above, it can be seasoned well.
RECIPE