Norimatsu Foods Yoshii Shoten “Seasoned Yawata Konjac”

A standout made by a long-established maker founded in 1891, using Shiga’s famous red konjac. Their house-made red konjac has a fine texture and pleasantly tender bite, then is slowly simmered and seasoned with a soy sauce-based broth and bonito flavor. Ready to serve as-is, it’s perfect with rice or as a palate cleanser when you want one more dish. If you batter and fry it, it quickly turns into a satisfying bite-size tempura. Since it’s low in calories, it also makes an easy snack with beer or sake without much guilt.

Red konjac is a local food that has long been enjoyed in Shiga Prefecture, especially around Omihachiman. Its red color comes from ferric oxide, a food additive that is harmless to the body. Because it contains more iron than regular konjac, it’s also known as “tekkotsu konjac” (iron-frame konjac). Its vibrant color—essential for weddings, funerals, and other ceremonies—is part of the appeal. Be sure to try this original flavor made with the traditional konjac beloved in Omihachiman.