About Gunma 04 : Konjac Factory / こんにゃく工場
We visited a konjac factory in Gunma prefecture. Konjac is a very low calorie food and popular as an ingredient in Japanese dishes.
It’s elastic and plain. Some people eat it for their diet.
90 percent of konjac is made in Gunma prefercture.
There are large fields of konjac potatoes which are an ingredient of konjac.
Generally, it’s made by a machine.
You can see the process of making konjac through glass.
My eldest daughter’s favorite part was the auto system packing konjac in to boxes.
The factory makes over 700 thousand konjac every day.
You can also buy various konjac sovnirs.
To be continued.
Wow, I’m not sure if I’ve eaten this type of jelly before… I guess it’s hard to tell what is konjac and what is just gelatine?
Thanks much. Yes, it’s like gelatine. I’ll post konjac dishes next post.
as always this is interesting post for me. Thank you dear Cocomino, have a nice week, love, nia
My pleasure. I’m glad that you enjoyed it. Have a wonderful day!
こういった工場の見学は非常に好奇心を刺激しますよね。粛々と稼動し続ける機械やその理論を目の当たりにすると、人の想像力に驚かされます。。。
工場見学は無料のものも多いし、子どももその技術の前に釘付けになるのでお得です。
箱詰め機械の前にずっと張り付いていました。 :)
I am looking forward to learning more about konjac, another food I have never heard of.
Thank you so much. We cooked them by ourselves. See you next post.
I’m looking forward to your recipes! I’ve often seen it in shops but I’ve never tried to make it myself. ^^
PS: I didn’t know about Gunma and konnyaku. I just know about Gunma and fishing.
Thanks Gunma sounds to be very important place in the old days because of the agriculture and the industry.
Very intersting! I had not heard of konjac before… but I really like potatoes, so I would guess I would like konjac, too!
Thank you It’s made of konjac potatoes but the taste is like gelatin. Very interesting.
Interesting. I recognized the picture in the Wikipedia article, but I never knew what it was. Korean cooking doesn’t use it as much possibly, even though they have a word for it (konyak). If it’s in oden, I have probably eaten it many times.
Ah, Oden is one of the most popular ways of eating konjac. I also like eat it with miso and mustard.
Very interesting.
Thank you!
How interesting. I’d never heard of it before. As a vegetarian I’m interested in non-animal gelatine although I read your wikipedia link and discovered that it is banned in the EU due to the choking risk.
I didn’t know that it’s banned in EU. I hope that you’ll try to eat it when you come to Japan.
I think that it’s not dangerous when many children eat it.
Konjac comes from potatoes, eh? I didn’t know that!
It’s very interesting, isn’t it? I often eat it as an Oden.
SUCH potatoes!
Yes, thanks!
I love konjac for its amazing texture. We usually use it in dishes like oden or hot pots.
Thanks The texture is very interesting, as you say.
Many foreign people would be surprised to know konjac is made from the root of konjac potato and there are even some Japanese who don’t know about it. Your daughters had a nice hands-on-learning.
I think so. Actually, I didn’t know such potatoes. It’s unique and interesting. We, parents, also learned a lot.
Looks delicious. Do you eat this as a dessert?
Yes, there was a konjac in syrop in the factory. It was new to us.
Thank you for the tour. I have not heard of konjac. I wonder if it taste like a potato. There are probably many different ways of cooking it.
Thanks. Yes, there were various kinds of konjac than I expected. It’s unique.
This is the first time to see the roots of konjac potatoes!! I love Sasimi konjac and cooked konjac in Oden hot-pot. It is amazing to see there is no workers in some part of the huge factory! I wonder how many workers are making 700 thousand konjac a day??
keiko
Thanks. Sashimi konjac is also good. There were fewer people in the factory than we expected although the number of them wasn’t sure.
100 thousand visitors have already come to this facotry.So they are much larger.
Everything inside looks like it is running smoothly. I will have to look for that in my oriental market. i imagine it can be used to thicken sauces. Very interesting post. Thanks …!!!!
Thanks. I didn’t know that it was used for thicken sauces. It’s very interesting.
Ah, yes, konnyaku! What an interesting post. I like konnyaku and prepare it mainly for our Japanese New Year meal, but I did not know where or how it was made.
Oh, I’m glad that you know and like konnyaku. Certainly, there is a konnyaku dish for New Years Day.
My first time to see it! @ 0 @ Thanks for sharing this ^^
My pleasure. I’m glad to hear that.
I should try this some day.
You can do it. good luck.
maybe interested in indonesian organic konjac plant….???
Sure I would like to see it