🐟 Tezukuri Sashimi Konnyaku (Hand-made Sashimi Konjac (Raw thin-sliced Konjac))

The Okukuji region in Ibaraki Prefecture has been known for its thriving konjac cultivation since ancient times and is considered the birthplace of konjac. This originated from the method devised by Nakashima Tōemon in the Mito domain, to powder konjac potatoes. Slicing the raw potatoes thinly, threading them onto skewers, drying and crushing them made storage and transportation easier, leading to a significant increase in konjac cultivation in the region. During the Edo period, it became a monopoly product supporting the domain's finances. Even now, konjac cultivation remains prosperous as a local specialty, and in Daigo City, there is a "Konnyaku Shrine" dedicated to Nakashima Tōemon. konjac is enjoyed in various ways; at home, it is used in dishes such as "Sashimi Konjac", "Nimono" (simmered dishes), and "Nikujaga" (meat and potato stew). "Konjac no Dengaku" is also popular among locals, featuring a characteristic yuzu miso dipping sauce.