There is a phrase, "I've got the spirit." When you've got the spirit,
This is a passage from "Yōjōkun," written in the Edo period (2nd year of the Shōtoku era) based on actual experiences, which suggests that it is good to eat foods that have the "kon" character in their names, such as konjac, daikon radish, lotus root, and kelp.
Konnyaku has been familiar to us for a long time and has been a part of our diet.
They are inseparable.
Our company has continued to produce konjac, and before we knew it, we were in Sakai, Osaka.
It is the only long-established konnyaku shop that has been passed down through four generations.
About the material
We are particular about using carefully selected fresh konjac potatoesTo make delicious konnyaku, the first priority is to use good ingredients. Kikumatsu uses raw konnyaku potatoes grown in the mountains of Fuchu City, Hiroshima Prefecture, in order to produce konnyaku that everyone will find delicious.
Product Introduction
Kikumatsu's proud delicaciesKikumatsu offers a wide range of products, including konnyaku sheets and konnyaku threads made from raw konnyaku potatoes.
Using techniques cultivated over many years, we offer sashimi konjac, bracken-starch mochi,
In the summer, we also offer dishes such as tokoroten made with natural agar.
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