Just started Shimi-konnyaku season: 凍みこんにゃく, Shimi-konnyaku

幻の食材と言われている「凍みこんにゃく」聞いたことありますか？厳冬期に藁を敷き詰めた田んぼで20日間くらい水を掛けながら冷凍乾燥を繰り返し1か月くらい掛けて作られます。強い風が吹くと凍みこんにゃくが風で舞い上がります。湿気を避けると50年以上保存できます。料理もフライ、てんぷら、お煮しめ、イタリアン、中華、すべての料理に工夫次第で出来ます。ぜひご賞味ください。
Have you ever heard of "Shimi-konnyaku"? It is made by repeatedly freeze-drying in a rice field covered with straw for about 20 days in the harsh winter, while pouring water over it three or four times a day for about a month.. When a strong wind blows, the Shimi-konnyaku is blown up by the wind. It can be stored for more than 50 years if it is kept away from moisture. The Shimi-konnyaku can be used for frying, tempura, stewing, Italian, Chinese, and many other dishes. Please try it.