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White konnyaku from Shimonita in Gunma Prefecture, made using konjac flour and seawater sourced entirely from within Gunma. The white variety uses the same recipe as the black, but without seaweed powder — producing a cleaner, more neutral colour that shows up well in pale broths and clear soups. Shimonita is Japan's most celebrated konnyaku region, where the combination of the local climate, volcanic soil, and cold mountain water has made it the benchmark for quality in Japanese konjac production. The block has a firm, pleasantly springy texture with a subtle earthiness that absorbs the flavour of whatever it is cooked in. It works well in oden, sukiyaki, and miso-based hot pots, simmered with daikon and chicken, or stir-fried with a bold seasoning. Slice it thickly for braises and hot pot, or cut it into thin strips for salads and stir-fries. Low in calories and naturally filling, it is the kind of ingredient that makes a meal more substantial without weighing it down.
