Local specialties
Kiimo Konnyaku Ryori
- 10Gunma
Your tasting map
- 10Gunma
Dish log
A Gunma local dish that makes use of the konnyaku potato (konjac corm), for enjoying konnyaku made from raw konnyaku potatoes (kiimo) and the like.
Dish profile
About this dish
- Main ingredients
- konnyaku
- History and origin
- Konnyaku potatoes are said to have been brought into Gunma Prefecture in the Muromachi period, and cultivation increased through repeated research. As konnyaku came to be produced in large quantities in places such as Shimonita Town, many local dishes making generous use of konnyaku are said to have been devised.
- When it is eaten
- Konnyaku has also been made by hand in homes in the prefecture and enjoyed, made from konnyaku potatoes grown nearby. Miso oden is often made in winter, and shira-ae is often made as part of shojin ryori (Buddhist vegetarian cuisine) or as a dish for ceremonial occasions such as weddings and funerals.
- How it is eaten
- It is eaten as miso oden, in which skewered and simmered konnyaku is spread with miso sauce, or as shira-ae, in which konnyaku is cut into thin strips, blanched, and dressed with a tofu-based dressing, among other dishes.
Sources
- こんにゃく味噌おでん 群馬県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- こんにゃくの白和え 群馬県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 令和元年度食の現場親子リポーター記事（こんにゃくに取材！） - ぐんま食の安全・安心ポータルサイト - 群馬県ホームページ · Local government · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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