Reflections after completing Episode 46: Regional Cuisine Using Konjac

Reflections after completing Episode 46: Regional Cuisine Using Konjac [Kansai Edition]

This time, I'll share some of the characteristics and impressions I've noticed after researching regional dishes using konjac in the Kansai region.

First of all, I was impressed by the fact that each region in Kansai has at least one local dish that uses konjac.
In fact, in Nara Prefecture, it is included in four local dishes just mentioned.
Dishes such as "Kakimade Gohan" from Wakayama Prefecture and "Nara-ae" from Nara Prefecture are made using local ingredients like mackerel and Nara pickles, and it was found that these are examples of food culture that has developed in their respective regions.
It was striking to see that while these local dishes were once enjoyed at home, nowadays there's a lot of effort being put into promoting them to non-locals as souvenirs and tourist attractions.
The characteristics I observed in Osaka's "kasujiru" and Kyoto's "Maizuru nikujaga" gave me the impression that many of them were based on sound principles, such as using ingredients rich in nutrients or being expected to have a warming effect on the body.
They often introduce local children to the history of ingredients and regional dishes as part of food education, and I got the impression that they are putting a lot of effort into school lunches to pass on food culture to the younger generation.
The recent sale of school lunch recipe books, including those featuring local cuisine, is perhaps part of this trend.

Are these characteristics unique to the Kansai region, or do they apply to other regions as well?
I will continue my research into regional dishes using konjac from all over Japan.