🍱 Konnyaku Miso Oden

Many people think of konjac potato when it comes to local special product in Gunma. The amount of harvest is the No.1 in Japan (from the Ministry of Agriculture, Forestry and Fisheries ‘The size of cultivation area, production area and the amount of harvest of konjac potato in 2020'), which is 90% of the market. There are many local dishes used konjac in the prefecture, and "Konnyaku Miso Oden" is one of them. Boiled konjac is served with miso sauce, and it is often eaten in winter. In Gunma, cold dry wind brows from mountains and it has relatively dry in winter, "oden" (hotpot) was often prepared at home to keep their bodies warm. Although "Konnyaku Miso Oden" is commonly used as its name, it is also called "hippataki oden" (hard-smash hotpot) in some areas because they smash konjac to cotton cloth hard to drain.