A simple cold konnyaku preparation served with a sweet-tart miso sauce.
The Story
Gunma is Japan’s great konnyaku-producing region, and the food has deep roots in its mountainous countryside. Made from the konjac plant, konnyaku became well suited to rural communities because it could be processed into a food that kept far longer than the harvested root itself. In Nanmoku, it represents the kind of humble local ingredient that has sustained mountain communities for generations.
Ingredients
- 1 block konnyaku
- 2 tablespoons miso
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 teaspoon mirin
Instructions
- Slice the konnyaku into thin rectangles or strips and rinse briefly.
- Optionally boil for 2–3 minutes, then cool in cold water. The source notes say some rural versions skip boiling for a stronger flavor.
- Serve cold with the sauce on the side or lightly coating the konnyaku.