At the log house "Kyoraya," you can make konnyaku using the traditional method. The ideal ingredient for this is konjac potato that has been grown in the fields for three years. Firstly, rice straws are burned to make lye which is used to remove the harshness of konnyaku. This process typically takes two days, but thanks to Mr. Murata's preparatory work, it can be done in three hours. Taking the effort to make konnyaku this way gives rise to an extremely delicious final product.

1) The straws are burned and the ash is used to make lye.
2) The konjac potatoes are peeled and sliced before they are added to a mixer.
3) The potatoes and lye are added to a bowl and mixed. Once the layers have separated, the konnyaku is poured into a mold for it to solidify.
4) The solid konnyaku is then added to hot water and boiled.