Episode 44: Local Cuisine Using Konjac [Kansai Region]

Episode 44: Local cuisine using konjac [Kansai Edition] Red konjac stew / Shiga

This time, we will introduce local dishes using konjac from Shiga Prefecture.
Upon investigation, I came across something called "Akakonnyaku Ni" (simmered red konjac). It's a local dish made with red konjac, a specialty product of Shiga Prefecture.

Regarding the red konjac used as an ingredient, the reason why it is dyed red and the iron(III) oxide used to dye it red are explained in episode 12, so please refer to that episode.

Episode 12 is here

In Shiga Prefecture, boiled red konjac is an essential dish at ceremonial occasions, school lunches, and other special occasions.
Furthermore, seasoned processed foods are also available, so it can be enjoyed year-round.
Flavored red konjac is a specialty product of Shiga Prefecture and is a popular souvenir from Omihachiman City.
The local specialty, red konjac, is delicious not only when boiled, but also when eaten raw as sashimi with soy sauce or vinegared miso.
Also, as an alternative to raw liver, you can quickly boil thinly sliced red konjac and eat it with sesame oil and salt.
Please try it at home.

Our local cuisine
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/aka_konnyaku_ni_shiga.html

macaroni
https://macaro-ni.jp/47837

Source: Ministry of Agriculture, Forestry and Fisheries website
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/aka_konnyaku_ni_shiga.html

Episode 44: Local Cuisine Using Konjac [Kansai Region] - Red Konjac Stew / Shiga