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Boiled red konjac ｜ Our Regional Cuisines

  • Shiga Prefecture

    Boiled red konjac

Boiled red konjac

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  • Main lore areas

    The Omihachiman area

  • Main ingredients used

    Red konjac, bonito flakes, red pepper, soy sauce, etc.

  • History/origin/related events

    “Boiled 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.

  • Opportunities and times of eating habits

    Aka-konnyaku-ni (Boiled red konjac) is an indispensable dish for weddings, funerals, and school lunches.Seasoned processed versions of it are also sold, so it can be eaten all year round. Flavored red konjac is a special product of Shiga Prefecture and a popular souvenir as a specialty from Omihachiman City.

  • How to eat

    “The red konjac” is boiled, soaked in water, and cut. After washing the cut konjac, it is dry-roasted in a pot, and seasonings such as bonito flakes, soy sauce, and mirin are added. It is stirred slowly while waiting for the flavors to permeate. Finally, chili is added.

  • Efforts for Preservation and Succession

    It is still made at home and passed down from parent to child. It is also served as part of school lunches and is popular with the younger generation. Furthermore, it is available at restaurants and supermarkets as well.

RECIPE

Ingredients (for 4 people)

  • Red konjac 1 piece (about 300g)
  • Bonito flakes 8g
  • Soy sauce 20ml
  • Mirin 5ml
  • Chili A small amount

How to cook

  • 1. Boil the red konjac and soak it in water.

  • 2. Cut the red konjac into four equal parts, then cut diagonally into triangles. Thinly slice so that they have a thickness of 3mm.

  • 3. Wash the cut konjac and dry roast it in a pot.

  • 4. Add bonito flakes, soy sauce, and mirin to the konjac and let the flavors soak in over low heat while stirring.

  • 5. Add chili and serve.

provider : Recipe provider name: Shiga Food Culture Study Group

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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