# Konjac(=yam cake) no Miso Oden ｜ Our Regional Cuisines

**Cuisine Name**: Konjac(=yam cake) no Miso Oden

**Region**: Our Regional Cuisines

## Main Lore Areas
Yoriimachi Fuppu District Chichibu Area

## Main Ingredients Used
Konjac(=yam cake)

## History, Origin, and Related Events
Konjac potatoes have long been grown in the Fuppu district of Yorii Town and the Chichibu area, and konjac is one of the specialties of the area. While most commercial products are made from Konjac potato powder, farmers in this area make konjac by hand using raw konjac potatoes. The flavor and texture of raw konjac has a unique and delicious taste. Handmade konjac is usually available from fall to winter, when raw konjac potatoes can be harvested.

## Opportunities and Times of Eating Habits
Some tourist orchards sell konjac miso oden, which is made from handmade konjac, along with tea and pickles. It is also loved as a snack for children and a side dish.

## How to Eat
Konjac cut into triangles are skewered, warmed in boiling water, drained, and served with miso sauce. It tastes best when hot. Some people mix sesame, walnut, yuzu or mandarin orange peels with the miso sauce.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly made at home and served at school lunches in the prefecture, restaurants, and roadside stations.

## Ingredients
- [Konjac(=yam cake)] Konjac potato (raw): 200g
- [Konjac(=yam cake)] Water: 700ml
- [Konjac(=yam cake)] Soda (sodium carbonate): 10g
- [Konjac(=yam cake)] Boiling water: 130ml
- [Ama-miso] Additive-free miso: 100g
- [Ama-miso] Sweet soybean paste: 100g
- [Ama-miso] White sugar: 100g
- [Ama-miso] Sake: 10g

## Recipe
1. 1. Put the ingredients for ama-miso into a saucepan and stir over low heat, stirring continuously with a wooden spoon to prevent burning. When fine bubbles start to form, turn off the heat. Miso paste will become tough when it cools down, so you can loosen it.
2. 2. Wash konjac potato and cut into 2 to 3 cm (.8 to 1.2 inches) dice. Put the cut potatoes in a blender, add 440 ml of water and blender for 20-25 seconds, put into a large pot, add 260 ml of water and leave for 15-20 minutes.
3. 3. Boil water and dissolve the soda wash in 50 ml of boiling water.
4. 4. Put the pot from 2 on the fire, add 80 ml of boiling water, and knead over high heat for about 5 minutes to prevent lumps from forming.
5. 5. Reduce heat to low, add 40 ml of 3, knead for 2 to 3 minutes to prevent lumps from forming, and then turn off the heat.
6. 6. Pour 5 into a mold (such as a rectangular heat proof tupperware), making sure there are no gaps, and pour in the remaining 10 ml of 3, spreading it out so that the surface does not dry out.
7. 7. Add water (not included in the quantity) to 6 to a height of about 1 cm (0.4 inches). Cut the hardened konjac in half, place in a separate pot of boiling water (not included in the quantity), bring to a boil again, and cook over high heat for 20 to 30 minutes. Press the konjac with a wooden spatula, and if the konjac is hard, it is a sign that the scum has been removed.
8. 8. Cut 7 into triangles and pour the sweet soybean paste.

## Provider Information
provider : Katsumi Sakamoto from Tachibanaen

![Image](Not found)