A farmer collects shimi-konnyaku (frozen konnyaku) in Hitachiota, Ibaraki Prefecture. To make it, slices of konnyaku -- which is a jellylike food made from konjak potato -- are placed on straw spread over a field, then left to freeze at night and thaw during the day for a month. They gradually dry out, becoming ready for collection when white. Farmers produce shimi-konnyaku during their off-season, often using the fields where they grow rice. Shimi-konnyaku is not only used in dishes such as nishime stew but also as a skin-friendly facial cleansing sponge.
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