🍱 Shimi Konjac

The Okukuji region in the northern part of Ibaraki prefecture has long been a thriving Konjac cultivation area. During the Edo period (1603-1867), Konjac was the exclusive product of the Mito domain, and it has a history of supporting the domain's finances. "Shimi Konjac"(=Freeze-dried Konjac) has been traditionally produced as a sideline during the agricultural off-season in the northern part of Ibaraki prefecture. During the Edo period, it is said that Kimura Kenji, an explorer, who traveled northern part of Japan and was from Kegano-cho (formerly Kegano Village in Kuji-gun), brought back the production method from Tamba. "Shimi Konjac" is produced using the temperature difference created by the natural environment of Ibaraki prefecture. During the severe winter season from mid-December to around February, straw is spread over the field, and Konjac made from Konjac potatoes is laid out. After wetting them with water, they are left to freeze overnight. Then, by repeating the process of slowly thawing them in the daytime sunlight for about 20 days, the moisture is removed from the Konjac, resulting in a sponge-like texture, and it becomes "Shimi Konjac" (=Freeze-dried Konjac). "Shimi Konjac" takes about one month to complete and is crafted with great care. However, the number of producers has drastically decreased since the late 1950s to 1960s, and it is now a rare ingredient produced only in the northern part of Ibaraki prefecture.