Gunma Konjac Dishes — Yam Jelly Specialty

Konjac (蒟蒻, konnyaku) is a jelly-like food made from the corm of the konjac yam, with a chewy, gelatinous texture and neutral flavor that absorbs sauces and broths. Gunma produces 90% of Japan's konjac, and the prefecture has elevated this humble ingredient into regional cuisine — konjac sashimi (刺身, thinly sliced with miso or soy dipping sauce), oden konjac (おでん, simmered in dashi broth), miso dengaku (田楽, grilled with sweet miso), and konjac noodles (substitutes for pasta or ramen, zero calories).

The texture is polarizing — gelatinous, slippery, and resilient to chewing. But konjac is prized for health benefits (zero calories, high fiber, aids digestion) and its ability to showcase sauces and seasonings. Takasaki and Tomioka have konjac specialty restaurants and shops selling konjac in dozens of forms — blocks, noodles, chips, and even konjac sweets.