Text Size largest larger medium (normal) smaller smallest Back number Vol.1 Vol.2 Vol.3 Vol.4 Vol.5 Vol.6 Vol.7 Vol.8 Vol.9 Vol.10 Vol.11 Vol.12 Vol.13 Vol.14 Vol.15 Vol.16 Vol.17 Vol.18 Vol.19 Vol.20 Vol.21 Vol.22 Vol.23 Vol.24 Hello. I’m Sungwon, from the country next-door, South Korea. I love studying foreign languages, and thought, “Let’s start with Japanese,” and so came to Japan in April of last year. Food culture in South Korea is highly varied, but so is Japanese food culture. I’m looking forward in a little while to what will be my first time making konyaku. But what is konyaku? There’s still so much to learn. Through this experience I hope to teach you some things I myself never knew before. Hita City’s Nakatsue Village is also well known as the place where Cameroon stayed during the 2002 Japan-Korea World Cup Soccer Tournament. In the same Nakatsue Village is Taiokinzan Market, where various activity courses are held, such as gold panning. I asked Ms. Akaboshi, who has been teaching these courses since they started 7 years ago, to teach me how to make konyaku. The ash made from burnt green oak wood makes a good lye that’s transparent. After cutting 100g of warmed konyaku potatoes into 8 even pieces, put the potatoes and 180cc of hot water into a mixer. Blend until the mixer stops rotating. Mix in the lye in three separate parts, mixing until it stiffens. It was a fun job with the konyaku feeling so gooey. It seemed like it wanted to slip away. The lye used to make all general konyaku comes from the ash of oak and various other trees. The concentration of this lye has an immense effect on the success of the final product. Once stiffened, pat it to take out the air, and then divide it into two pieces. At this point you are supposed to flatten and shape it while patting, but since I don’t know much about konyaku I found this the most difficult part. How flat? You make it rectangular, not round? What shape is the shape of konyaku? While thinking along these lines, the konyaku eventually assumed a satisfactory shape. After 20 minutes of boiling it will be done. The production process is pure and simple, but still seems odd. I enjoyed mixing and rolling it. I didn’t know that konyaku, with its traditional Japanese flavor, could taste so good. Ms. Akaboshi helped me by cutting into slices the konyaku I had made. As you would suspect, this was my first time eating konyaku. It had a texture similar to sashimi (raw sliced fish), and the original sauce made from sanshou (Japanese pepper) and vinegar miso really gave the taste a kick. Konyaku is really delicious! I felt the depth of Japanese cuisine. My time making konyaku was the best experience I’ve had since coming to Japan. It really felt special. While I am in Oita, I want all of my best friends to try it too. Taiokinzan Market Hita City, Nakatsue Village, Gose 3750 TEL : 0973-56-5316 FAX : 0973-56-5336 (Konyaku Making Course) One person, 100g, 500 Yen (length: approx. 40 minutes) reservation required Copyright(c) 2007 Oita Prefecture. All rights reserved.