I’m afraid I didn’t get around to making it for “Konnyaku day”, but I got this nifty sample of konnyaku soba from a Yamagata-ken based company at FoodEx. That company makes “konnyaku balls” as well, which have a nifty texture, but they don’t travel as well as soba.

Konnyaku soba

Anyway, on the weekend, we were craving a light lunch, so I made zarusoba from the sample package, a homemade tsuyu with negi, porcini-konbu dashi, a touch of real Oregon wasabi, and daikon-oroshi (grated daikon). Hiromi shaved some gobo (burdock root), and I turned it into kinpira gobo. I also made renkon baataa (renkon with butter and, in this case, some miso, instead of the usual soy sauce)…

Does it look like I’m putting enough butter in my Japanese dishes lately?

Anyway, the texture of the konnyaku soba is noticeably different than more typical variations like yamaimo soba, but not unpleasantly springy. I definitely recommend trying it if you can get your hands on it.

If I can figure out a way to bundle it into an order for other stuff from Japan this fall, I might import it myself, but I’m not quite sure yet.