Number of Registered Facilities/Groups 91 (as of April 2024)
Number of Registered Facilities/Groups 91 (as of April 2024)

Learn about Nature,
Environment, History, and Culture

[Special Feature]
Introduction of Hands-on Experiences

Handmade konnyaku carefully produced one by one.

人のご縁も旅のつながり。

"Kyoraya" is a log house located along a mountain path near the town of Onan. Here, you can take part in a konnyaku-making experience. First, the rice straw is burned and then soaked in water to extract the limewater. Konnyaku potatoes, grown over the course of three years, are placed in a food processor and blended with limewater, before being placed in a mold. The konnyaku is left overnight and then boiled before serving. Making konnyaku takes a long time, but with a few adjustments to the process, you can produce konnyaku in just three hours. Traditional konnyakyu, made using natural ingredients, is best enjoyed raw and thinly sliced.

The product of over three years of growing!

Ash produced by burning straw is soaked in water to extract the limewater.