🍱 Konnyaku no Shiraae

“Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu and sesame seeds. It is said that Konjac(=yam cake) was first introduced to Japan as a vegetarian food when Buddhism came to Japan or that one of the envoys brought it from China during the Tang Dynasty. It did not spread to the common people until the Edo period though. In Kagawa prefecture, the cultivation of konjac potatoes began during the Meiji period, and they are still grown today in the mountainous areas. “Soba” (=buckwheat noodles) is also grown in these areas and the hulls of the buckwheat are used to make handmade Konjac with fresh konjac.