🍱 Konchin

Otoyo is a valley town located in the center of the Shikoku Mountains area. "Konchin" is a local Otoyo confection in which ample amounts of flour batter are added to burdock root shavings. It has a simple taste like oyaki (wheel cakes), and is deeply familiar to men and women of all ages as a snack when one is hungry. The unique firmness of the burdock root becomes addictive, and one finds oneself reaching for more. "Konchin" is made from all-purpose flour, the main ingredient in noodles. The flour that farmers make for home use is called "jigona," which refers to all-purpose flour. All-purpose flour was the staple food in periods when rice was unobtainable, and it is said that "konchin" also uses all-purpose flour because of this. Egoma is mixed into the batter of "konchin," but in the past, hemp seeds were used instead of egoma. Additionally, "konchin" is a classic item that is dished up in the Sawachi/Sahachi cuisine of Otoyo.