It is "resilient texture" that decides the taste of konjac.
Raw materials and water support this.

In the production of konjac, the water multiplication factor (*) for raw materials is very high, 30 times to 60 times,
The quality of the water used and the viscosity of the raw material greatly affect the product.

Konjac's raw materials are delicate foods, which hate moisture and are susceptible to disease.
For the production of high quality and high viscosity Konjac's raw materials, sunny and wide slopes and well-drained soil are indispensable.

We have been making good and delicious konjac in Shimonita with delicious water and raw materials from Gunma Prefecture that are most suitable for the production of Konjack.