We often hear this kind of surprised comment from customers who have enjoyed a set meal at the restaurant in Butai Toge Farms

"This konjac that came with the small side dish is so bouncy and delicious, what makes it different?"

Unlike the firm, uniform konjac you often see in supermarkets, this has a melt-in-your-mouth softness and elasticity

The secret lies in the blessings of nature in southern Hida and traditional "handicrafts."

1. Made with 100% fresh sweet potato, not dried powder

While typical konjac is made from dried powder, our fresh konjac is made by grating fresh konjac potatoes grown locally. That's why the natural, simple sweetness and aroma of the potato are so well preserved

2. "Butter kneading" to incorporate plenty of air

In a large pot, artisans knead the dough, intentionally incorporating a lot of air, creating a rattling sound. These countless tiny air bubbles create the unique, bouncy, and fluffy texture unlike any other

3. Remove bitterness using natural water from Southern Hida

And the most important factor is the water. Because the konjac is carefully prepared using cold, pure natural water from southern Hida, it has absolutely none of the unpleasant odor characteristic of konjac

That's why the best way to enjoy it is to "slice it and eat it as sashimi."

Just a little wasabi soy sauce or ginger soy sauce makes it a wonderful dish. Also, because it has many air bubbles, the flavor penetrates all the way through very quickly when used in simmered dishes

For customers who enjoyed this taste at our restaurant, we also offer it for takeaway at our on-site shop. Please enjoy the exquisite, bouncy texture, made with the pure spring water of Southern Hida, at your own dinner table