🍲 Konnyaku no hachihai (Simmered Konjac(=yam cake) )

A regional dish of konjac simmered with ingredients such as Satoimo, carrots, Shiitake mushrooms, and others in Dashi (=Japanese soup stock). The name of the dish, ”Hachihai”, originates from Japanese "hachi", eight, and "hai", a bowl in English, deriving from various theories : the light flavor was so delicious that some people had eight more bowls; the konjac is cut into "eight slices", and a total of eight bowls of seasonings (Dashi, Soy sauce, and Sake) are added to the konjac. It is said that konjac was introduced from China as a Buddhist vegetarian cuisine. It was not until the Edo period (1603-1867) that konjac became popular as a food for the common people. During that time, it was used for special occasions such as memorial services and New Year's celebrations. In Kagawa Prefecture, especially in the former Kotonami Town (now Mannou Town) and Shioe Town in Takamatsu City, konjac production was carried out.