# Konnyaku no Shiraae ｜ Our Regional Cuisines

**Cuisine Name**: Konnyaku no Shiraae

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Kagawa Prefecture

## Main Ingredients Used
Konjac(=yam cake), tofu and sesame seeds

## History, Origin, and Related Events
“Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu and sesame seeds.It is said that Konjac(=yam cake) was first introduced to Japan as a vegetarian food when Buddhism came to Japan or that one of the envoys brought it from China during the Tang Dynasty. It did not spread to the common people until the Edo period though. In Kagawa prefecture, the cultivation of konjac potatoes began during the Meiji period, and they are still grown today in the mountainous areas. “Soba” (=buckwheat noodles) is also grown in these areas and the hulls of the buckwheat are used to make handmade Konjac with fresh konjac.

## Opportunities and Times of Eating Habits
“Konnyaku no Shiraae” is served on special occasions such as the New Year holidays or religious events. Konjac(=yam cake) is rich in fibers and is good for gut health, which is why it is often eaten on “Setsubun” (=bean-throwing festival), with hopes to drive away evil spirits and spend the new year in good health. Konjac is served as part of “shiraae” (=mashed tofu salad) or boiled in a dark sauce. “Konnyaku no Shiraae” is also eaten as a daily food.

## How to Eat
Cook the tofu in boiling water for a short time and drain the water with a colander. Toast the sesame seeds and grind in a mortar with a pestle. Combine with the tofu and miso and mix well. Season with sugar, soy sauce and salt. Dry roast tanzaku-cut Konjac and season. Mix all the ingredients together.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Nowadays, this dish is served at home for “Setsubun” (=bean-throwing festival). It can also be purchased at the deli section of supermarkets.

## Ingredients
- Konjac (=yam cake): 1
- Tofu: 1／2 tofu
- White sesame seeds: 2 tbsp.
- [Seasoning A (dressing)] White miso: 60g
- [Seasoning A (dressing)] Sugar: 2 tbsp.
- [Seasoning A (dressing)] Light soy sauce: 1 tsp.
- [Seasoning A (dressing)] Salt: A little
- [Seasoning A (dressing)] Dashi(=Japanese soup stock): A little, depending on the firmness of the tofu
- [Seasoning B (Seasoning Konjac (=yam cake))] Sugar: 2 tbsp.
- [Seasoning B (Seasoning Konjac (=yam cake))] Light soy sauce: 1 tbsp.
- [Seasoning B (Seasoning Konjac (=yam cake))] Salt: 1／2 tsp.
- [Seasoning B (Seasoning Konjac (=yam cake))] Dashi (=Japanese soup stock): A little

## Recipe
1. 1. Boil the tofu in hot water for a short time and then drain the water using a colander. Wrap the tofu in a clean kitchen towel and squeeze lightly to get the water out of the tofu.
2. 2. Put toasted sesame seeds into a mortar and grind with a pestle. Add the tofu from step 1, white miso, and the seasonings in list [Seasoning A]. Mix the ingredients together well.
3. 3. Cut the Konjac (=yam cake) into rectangle shapes (tanzaku cuts) and dry roast them. Flavor with the seasonings in list [Seasoning B].
4. 4. Mix the ingredients from step 2 and 3 together.

## Provider Information
provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

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