ブックタイトルKONNYAKU - Healthy and Traditional Japanese food MIYUKIYA FUJIMOTO

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KONNYAKU - Healthy and Traditional Japanese food MIYUKIYA FUJIMOTO

Where did Konjac originate?Konjac is believed to have originated in the IndochinaPeninsula or India. To this day, this wild perennial plantalso exists in Southeast Asia and China but Japan isthe only country where Konjac is cultivated to consume.Though there are various legends as to how Konjac came toJapan, it is widely believed that the Buddhist monks from Chinaover 1,000 years ago introduced it to Japan.At first, Konjac was mainly used as a medicinal foodby the monks and nobles. It was said that Japanesemilitary commanders ate it to conditiontheir bodies during the civil wars age.During the EDO period, the benefits and popularity of“Konnyaku”became accessible to the general publicwhen a technique was developed to produce a powderby slicing and drying the Konjac corm potato.As Konnyaku became a very popular food with the general populace,the cookbook“Konnyaku Hyakuchin (100 recipes of Konnyaku)”wasalso published. We learned that during this period, ordinary peoplecould start to experience and enjoy various Konnyaku recipes.