Production of shimi-konnyaku, or frozen konnyaku, is in full swing in Daigo, Ibaraki Prefecture.
Konnyaku is a jelly-like food made from konjak potato. About 5,000 pieces of it, each the size of a postcard, were laid out on a straw-covered floor at Fukuroda Foods Co. on Monday.
The first week of production repeats a process of pouring water over the konnyaku several times a day, freezing it during the night and then defrosting it under the sun the following day. The konnyaku are dried in the sun over the second week.
White, crispy frozen konnyaku can be made into tempura and used in simmered dishes. It also appears as an ingredient in cooked rice with meat or vegetables.
"This year the weather got cold earlier than usual, so the [shimi-konnyaku] is excellent," said Yoshimi Asami, the company's factory manager.
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