🍱 Sawasawa

“Sawasawa" is a local dish made of Konjac(=yam cake). It is said that the name "Sawasawa" came from the accent of the texture of this dish, which has a lot of soup and is smooth and thirst-quenching. Konjac(=yam cake) became popular as an ingredient for the common people during the Edo period (1603-1867). It used to be eaten on special occasions such as New Year's Day and Buddhist memorial services. In the mountainous areas of Kagawa Prefecture, Konjac(=yam cake) potatoes have been planted around houses for a long time. At the right time of year, a family would jointly make Konjac(=yam cake) together, and each household would store around 50 pieces of Konjac(=yam cake) in barrels filled with lye. Konjac(=yam cake) is rich in dietary fiber and has been called "sand grater for the stomach" because of its ability to regulate the intestinal environment. There is a local dish in Kagawa Prefecture called “Konjac(=yam cake)- no- Hachihai," which is made with similar ingredients, but the way the Konjac(=yam cake) is cut and the spices used are different.