🐟 Yama-Konjac-sashimi (Konjac-sashimi)

Konjac(=yam cake) has a long history. In the Kamakura period (1185-1333), it was consumed as a medicine and snack by nobles, monks, and other high-ranking people, and in the Muromachi period it became so widely eaten by the common people that merchants peddled it on the roadside. In the Azuchi-Momoyama period (1573-1600), there is an anecdote that Oda Nobunaga had red konjac made. The basis for the current Konjac(=yam cake) production method was created in 1776 in the Mito domain. Konjac(=yam cake) is made from konjac potatoes that are cut, dried, and ground into a powder, making Konjac(=yam cake) a year-round foodstuff. It is said that this method was kept secret in the Mito domain at that time and played a role in enriching the financial resources of the domain. It is said that konjac potato is best grown on sloping land between mountains, so it is cultivated in the mountainous area in the northern part of Yame City. In this area, Konjac(=yam cake) balls are also called "Onigashira". Normally, the Konjac(=yam cake) is grown for three to four years, and then harvested and processed. The traditional method of processing Konjac(=yam cake) directly from the potatoes preserves the flavor and aroma of the potatoes of each region, and the Konjac(=yam cake) has a good flavor, elasticity, and crunchiness, and is often eaten as dengaku or sashimi. On the other hand, Konjac(=yam cake) made from Konjac flour refined from potatoes is less flavorful but has no peculiar taste, and it is made year-round and is now the mainstream.