# Konnyaku no Shiraae (Konjac with mashed tofu salad) ｜ Our Regional Cuisines

**Cuisine Name**: Konnyaku no Shiraae (Konjac with mashed tofu salad)

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas in the prefecture

## Main Ingredients Used
Tofu, konjac

## History, Origin, and Related Events
"Konnyaku no Shiraae" is a dish that uses konjac, dressed with a batter made of "tofu" and mashed sesame seeds. One of the characteristics of this dish, made in Gunma, is the use of konjac potato, which is a specialty of the region. Since the Muromachi period, which was between 1333 to 1573, research has been conducted to increase its cultivation. The cultivation of konjac potato is especially popular in Shimonita Town, which is famous for its "Shimonita negi" (green onion). Konjac potatoes prefer a well-drained, mild climate and do not tolerate extreme cold or strong sunlight, making "Shimonita's climate ideal" for their cultivation. As a result, many local dishes were invented that used konjac, such as konjac "tofu" paste.

## Opportunities and Times of Eating Habits
Mashed tofu salad is a common vegetarian dish served at various events, including weddings and funerals. There are specific rules to follow when preparing the dish for different occasions. For celebratory events, carrots are added to give the salad a reddish hue, while they are omitted for legal ceremonies. The salad typically includes konjac, a specialty from Gunma Prefecture, but seasonal vegetables and fruits are also added at times, making it a seasonal feast.

## How to Eat
Grind the "tofu" in a mortar and pestle along with sugar, salt, mirin, and other desired seasonings. Cut the konjac into small pieces and blanch them, then add them to the "tofu" mixture. If you want to add some color to the dish, you can boil carrots, spinach, bok choy, or other vegetables and cut them into thin strips before adding them to the mixture as well. Once all the ingredients are thoroughly coated with the "tofu" dressing, the dish is ready to serve. You'll notice the unique texture of the konjac and the sweetness of the "tofu" in every bite.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is a popular dish that can be made at home or enjoyed in restaurants. In Gunma Prefecture, there are several well-known restaurants that serve konjac dishes, and konjac tofu paste is often included as part of a course meal. "JA Kanra Tomioka" has even shared a recipe for konjac tofu paste on the internet, making it easy for anyone to enjoy this local cuisine, whether they are from Gunma Prefecture or not.

## Ingredients
- Konjac: 120g
- Carrot: 50g
- Sugar: 4 tsp.
- Soy sauce: 4 tsp.
- Soup stock: 4 tbsp.
- Spinach: 25g
- Tofu: 200g
- Sugar: 4 tsp.
- Salt: a pinch
- White sesame seeds: 2 tbsp.

## Recipe
1. 1. Cut the konjac into 3 cm lengths and blanch it in boiling water. Also, cut the carrot into the same size as konjac and simmer it in soup stock, sugar, and soy sauce. After boiling, drain both the konjac and carrot in a colander and remove the excess liquid.
2. 2. Boil the spinach, soak it in water, and then cut it into 3 cm lengths.
3. 3. Grind white sesame seeds in a mortar to make a smooth paste. Add well-drained tofu and grind it further. Finally, season it with sugar and salt and mix it well.
4. 4. Mix steps 1 and 2 in step 3.

## Provider Information
provider : "Kanna-machi"

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