🍲 Stewed red konjac

“Stewed red konjac” is a simmered dish using red konjac, a specialty of Shiga Prefecture. Red konjac is a specialty of Omihachiman City and is dyed red with iron sesquioxide. It does not lose its color when boiled and is very healthy. There are various theories as to why this konjac is red, such as that Nobunaga Oda, who loved colorful things, had it dyed red, but there are no historical materials that state its origin, and the reason why it is red remains unknown. Also, red konjac, which spread from Omihachiman City to all prefectures and is now available nationwide, does not have the unique odor of konjac. It is characterized by its fine, soft, and springy texture. In the vicinity of Omihachiman City, it is also used as an ingredient in gomoku sushi (chirashizushi). It is popular at restaurants because of its beautiful color, and seasoned processed versions of it are also sold.