Shimi-Konnyaku (commonly called ShimiKon) is a very unique food product in Japan. It is a unique naturally freeze dried product that will keep more than 50 yearsif kept dry.　Shimi-kon is a preserved food the ancients invented. Currently there are only 3 producers of this product in Ibaraki prefecture in Japan.
In the 1940's, there were more than 50 producers in HitachiOta, the former Suifu-mura　(village). As the years passed, it was produced less and less because of the difficult workand harsh climate in winter.
We began producing Shimi-kon in 1985 and were the only producer in Japan. Two more producers began producing Shimi-ko a few years later. Shimi-kon is made from konnyaku potato, refer to the page of shimikon winter.
It takes 20 days to make Shimi-kon in the coldest winter season. We splash
water on the Shimi-kon 3 - 4 times a day. It then freezes naturally at night
and melts again in the daytime . It becomes very light and is easily blown by wind. The result of this process is a natural freeze dried food product. It is a healthy food that contain lots of fiber and is very low calorie.
In 1795 Mr. Kenji Kimura, a famous explorer from the Edo period, brought the technology of producing Shimi-Kon to Kegano-cho in Hitachi Ota from Tanba 　（ currently part of Hyogo prefecture and Kyoto). Mr. Kimura was born and raised in Kegano-cho HitachiOta. Kegano-cho and Tanba had similar climates in which to make Shimi-konnyaku. There were many poor farmer during this period and jobs were scarce in the winter. For that reason, Mr. Kenji relocated and made jobs for them in the Winter producing Shimi-Konnyaku.

* NHK World introduced us 「Through the kitchn Window,
Shimi-konnyaku, Ibaraki」　in　English　on 3/25 2020

You will be able to watach this program in　Englsih on You-tube.
Link to Link to Youtube ←Click

 

Contact: nakajima@sakura.email.ne.jp

 

Shimi-konnnyaku fied:Early moring on New years day 2016