About Manufacturing

~ QUALITY MANAGEMENT ~

Konjac lol Canning method Thread konnyaku Tokoroten product equipment

Konjac potato

~ INGREDIENTS ~

For the original deliciousness of konjac

There are many cheap konjac products out there that are made only from konjac flour. Our company also uses konjac flour, but we also place great importance on the konjac yam.

Konjac root is a perennial corm belonging to the Araceae family, native to Southeast Asia.
Around 600 AD, it was introduced to Japan by Japanese envoys to the Sui Dynasty as a medicine with intestinal regulating properties.

Because konjac potatoes spoil easily and don't keep well, they were cultivated and consumed near Nara, the capital at the time.
Apparently, it was a luxury food that only people of high status could eat at the time.

Konjac became widespread throughout Japan during the mid-to-late Edo period (around 1776), thanks to the efforts of Mr. Toemon Nakajima of the Mito domain.

By drying the konjac yam and turning it into powder (1/10 the weight of the raw yam), the problem of it quickly spoiling and being difficult to transport or store over long distances was solved.

While this has made things more convenient, a significant portion of the potato's original flavor is lost during the process of processing it into flour.

Konjac potatoes are harvested once a year and, because they rot quickly once the soil is removed, they must be purchased in quantities of several tons at a time, washed, and frozen.
While this does incur costs such as transportation, labor, and freezing, we believe it is essential for producing delicious konjac.

We will continue to work hand in hand with farmers and use konjac potatoes with care.

Visiting a konjac field

Konjac potatoes are harvested once a year. President Nakao visits the site during harvest season to inspect the crop and help with the harvest. This helps farmers, who are facing a growing labor shortage every year, and he feels safe purchasing products that he has touched with his own hands.

Purchased with soil still attached

Konnyaku potatoes are very delicate and will spoil immediately if the soil is removed. Also, even a scratch on the potato will cause it to lose its freshness. For this reason, we purchase them with the soil still attached to maintain the freshness of our delicious konnyaku potatoes.

Store in the freshest condition.

The konjac potatoes are purchased with soil still attached, washed in water, individually packed and weighed by hand, and immediately frozen for storage. This is a big job that is done once a year, but by doing this, the konjac potatoes can be stored in a delicious state.

Canned steaming method

~ HOW TO MAKE ~

Why we continue to use traditional methods

There are several methods for making konnyaku sheets. They are becoming more and more convenient, with fewer steps, fewer people, and a shorter time required to mass-produce konnyaku of consistent quality.
Our "can steaming method" requires multiple steps and multiple machines and equipment, making it time-consuming and taking 2-3 days to complete.

But why do we continue to use this method? Because it's delicious.
The difference is so obvious when you taste it, no explanation needed, just because of the time and effort put into it.

It would be easy to mechanize the process and make it more convenient, but we continue to take the time and effort to produce this traditional "konnyaku" using the can-steaming method.

Process 1

Konjac seaweed

The water and raw materials are mixed and dissolved, and the mixture is stored in a hopper. The water temperature changes depending on the season, but we adjust the water temperature when dissolving the scum to keep it at the same temperature. If air gets in at this time, it will cause problems with the uniformity of quality, so the mixture is poured along the wall of the hopper to prevent bubbles from forming.

Process 2

into the can

The coagulant is mixed and kneaded, then poured into cans. If you do not press down firmly when pouring, air will get in and you will end up with a defective product. The "smoothing" process used to deal with excess glue from the top of the can requires a skilled technique, and even within our company, only a limited number of people are capable of doing it.

Process 3

Cooked

One set contains the equivalent of 680 blocks of konjac. Soak in hot water at the right temperature and continue cooking for several hours. Once the time is up, turn off the heat and let it sit overnight. During this time, the bitterness slowly dissipates, allowing the konjac to develop into delicious konjac.

Process 4

Pillow Cutting

The can is removed from the still warm water and cut into pieces called "pillows," each about the size of 17 blocks of konjac. This makura-kiri process, which is performed with a large, sword-like blade, is truly impressive. Depending on the product, some are processed as is, while others are left to mature overnight.

Process 5

processing

The pillow is cut into 1/16th to 1/17th the size and vacuum-packed to become konnyaku sheets. We also cut the product into cubes or protrusions, pack it into convenient small portions for home use, or package it into commercial-sized packages, and carry out a wide variety of other processes.

Thread konnyaku

~ HOW TO MAKE ~

How is konnyaku made?

How is itokonnyaku made? I think many people don't know.
Our konnyaku noodles come out like a shower.
A plate with holes is attached to the end of the hose, and the konjac nori is pushed out like a shower and allowed to swim in hot water, where it is cooked and hardened.
This plate is called a "mezara" (strainer plate), and by changing the size and shape of the holes in it, a wide variety of konjac can be made.
Furthermore, this machine is also used to produce konjac in special shapes that are neither sheet konjac nor thread konjac.

Process 1

Konjac seaweed

The water and raw materials are mixed and dissolved, and the mixture is stored in a hopper. The water temperature changes depending on the season, but we adjust the water temperature when dissolving the scum to keep it at the same temperature. The process up to this point is the same as that for canned steaming.

Process 2

Drain plate

The coagulant is mixed in and kneaded, then the konjac paste is passed through a hose and out onto a drain plate, where it is cooked inside. Depending on the type of strainer and its peripheral equipment, you can make regular konjac noodles, balls of konjac, rice grain-shaped konjac, twisted konjac, and warabimochi-style konjac.

Process 3

Conveyor

The cooked konjac comes out and goes on a conveyor towards the packaging machine. Depending on the product, if you do not carefully monitor and adjust at this stage, it may affect the final product.

Process 4

packaging

The product is then passed through a conveyor to a packaging machine where it is packaged in fixed amounts along with hot water. Here, the appearance, weight, printing, etc. are inspected. When switching from the same konjac nori to a different product, the fastest and most accurate film change is a true artisanal skill.

Process 5

[Separate process] Hand-tying

The konjac noodles, which are not packaged by a packaging machine but stored in a tank, are pulled out by hand and tied one by one. The amount of line pulled out, the tightness of the knot, and the length to be cut are all adjusted by feel to keep the error within about ±10g, but it takes time to master this technique.

Tokoroten

~ HOW TO MAKE ~

It's clear and beautiful.

Our tokoroten (agar jelly) is filled with the dedication and care of our third-generation owner, Koji.
First, the Tengusa grass, the raw material, is washed thoroughly four times, using a lot of water and effort. This thoroughly removes unpleasant odors and impurities.
One is boiling in a pressure cooker. While boiling in acid (vinegar) is common, we don't use this method because it adds an unnecessary acidity. We also use dry steam instead of live steam to prevent excess moisture from building up.
First, it undergoes a total of five filtration processes. By repeatedly rubbing the mixture through a variety of methods, from stainless steel mesh to fine cloth, it becomes smooth and prevents any residue of Amakusa from getting in.
Furthermore, we never compromise, constantly making minor changes to improve the taste after tasting it.
The tokoroten made in this way is so delicious that even people who didn't like tokoroten before will come to love it.
Our recommended "Nama Tokoroten" is made entirely from agar and water. The tokoroten concentrate is directly poured into a container and cooled to solidify, so it has a beautiful, yellowish-transparent appearance, with a clear taste and aroma.
The same goes for the noodle-shaped protruding pieces, and it's hard to tell where the water ends up. We use vinegar water as the preservative, but we use rice vinegar, which has a mild, pungent or strong smell, so it doesn't interfere with the sauce.

Process 1

Washing and boiling Amakusa

Don't skimp on the effort and water; wash it four times with plenty of water to thoroughly remove odors and impurities. It is placed in a pressure cooker and cooked for the specified time. The detailed standards for pressure, temperature, time, etc. have been subject to repeated minor changes and are currently at their best. Here, the liquid passes through two stages of filters to become the tokoroten concentrate.

Process 2

Filtration, filling

The liquid passes from the pressure cooker through a filter, then passes through a bag-like cloth attached to the top, and enters a large hopper. This cloth is made from specially selected materials and shaped into a special shape. After that, the tokoroten is divided into two types: one that is filled directly and another that is cooled and solidified first. It passes through a filter again just before filling.

Process 3

Fresh jelly noodles

The tokoroten solution is poured directly into the container and then tightly wrapped in film to prevent air from getting in. If too much air gets in, the product will not last as long, so the packaging machine is fine-tuned. It is filled while still hot before it cools and hardens, so it is smooth.

Process 4

Tokoroten (agar jelly noodles)

After pouring the hot jelly solution into the can, it is cooled under running water and allowed to harden. When the square-shaped solidified tokoroten is removed from the can and set into the packaging machine, it is automatically ejected and placed in a container together with vinegar water, and then covered with film.

Process 5

Commercialization

All of our tokoroten are inspected by hand before being manufactured (adding sauce, attaching labels, etc.). This is because we have strict voluntary standards for foreign matter, air content, and jelly content, etc., to prevent products that do not meet our quality standards from being shipped.

manufacturing equipment

~ Facilities ~

Equipment name	number	Equipment details	number
Konjac steamed canning production line	1 unit	Storage tank 1,200L Mixing machine/lime tank Stainless steel frame for can manufacturing	2 units 1 unit 14 units
Ito Konnyaku Production Line	1 unit	Storage tank 1,500L Mixer and lime tank Konjac noodle plant	2 units 1 unit 1 set
Tokoroten Production Line	1 Set	Amakusa washing machine Pressure cooker for jelly noodles 1 ton storage tank	1 unit 1 unit 1 unit
Taro Grinding Machine	1 set	Potato grater Mannan extractor Mixing hopper	1 unit 1 unit 1 unit
Vertical Form Fill Seal Machine	4 units	Vertical pillow continuous packaging machine Vertical pillow bucket packaging machine	2 units 2 units
Horizontal pillow packaging machine	2 units	Horizontal pillow packaging machine	2 units
Cup Filling and Sealing Machine	3 units	88 square packaging machine Fresh Tokoroten Packaging Machine	1 unit 1 unit
Rotary vacuum machine	1 unit
Measuring instruments for the mini series	1 unit
boiling tank	5 tanks
cooling tank	1 tank
refrigerator	1 room
freezer	2 rooms
X-ray inspection equipment	1 unit
Weight checker	1 unit
metal detector	4-5 units
Rotary packaging machine	1 unit

News List

- NEWS -

Winter Holiday Notice

2025.12.13

Winter Holiday Notice

Annual Holiday Information (2026)

2025.12.13

Annual Holiday Information (2026)

I appeared on ABC Radio's "Dokkiri! Hakkiri! Mitsusawa Koji desu".

2025.09.19

I appeared on ABC Radio's "Dokkiri! Hakkiri! Mitsusawa Koji desu".

We have listed the stores that carry "Kikumatsu Konnyaku" and "Tokoroten".

2025.09.18

We have listed the stores that carry "Kikumatsu Konnyaku" and "Tokoroten".

>>Click here for past news