🍱 Konnyaku no Shiraae (Konjac with mashed tofu salad)

"Konnyaku no Shiraae" is a dish that uses konjac, dressed with a batter made of "tofu" and mashed sesame seeds. One of the characteristics of this dish, made in Gunma, is the use of konjac potato, which is a specialty of the region. Since the Muromachi period, which was between 1333 to 1573, research has been conducted to increase its cultivation. The cultivation of konjac potato is especially popular in Shimonita Town, which is famous for its "Shimonita negi" (green onion). Konjac potatoes prefer a well-drained, mild climate and do not tolerate extreme cold or strong sunlight, making "Shimonita's climate ideal" for their cultivation. As a result, many local dishes were invented that used konjac, such as konjac "tofu" paste.