Products made of konjac (konnyaku in Japanese) were consumed in Japan since the oldest times, both as food and as medicinal plant. Either prepared simple or combined with other plants (such as hijiki, a type of algae) konnyaku is an ingredient used for oden, and it is also made into noodles for sukiyaki and gyūdon.
Photographed here is a product specific to the Yamagata Prefecture called tama konnyaku ("konnyaku ball"). Boiled in soy broth, it is served with Japanese mustard, and since it is high in fiber but low on calories, it makes for a healthy snack.
Yesterday’s Japan Photo: