Konjac of Sasabi

The konjac of Sasabi is made from “Wadama” a konjac potato of native breed of Japan since the ancient times. The wadama has to be grown in a well-drained place and it hates the sun light.
There used to be a konjac field on an easy slope 100m upwards from the current residential area, and they used to grow more than a ton of konjac potatoes back in those days. This place had once seen a landslide and because of that, the water flows deep down inside the soil. Also, this place becomes shady around noon for it faces the east, so it was a perfect place to grow wadamas.

Today, the place is a cedar forest and the konjacs are grown near the residential area but the process of manufacturing konjacs is the same as the old days. It’s good to eat them in sashimi-style for it doesn’t smell like normal konjacs but the amount of harvest is limited, so it is sometimes called as the “phantom konjac”.

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