Konnyaku, also known as Konjac or Devil’s tongue, is traditional Japanese food and one of speciality of Shimonita. It’s kind of rubbery but very healthy. Let’s enjoy making experience homemade Konnyaku!
It is made from konnyaku flour.
It will be hand kneading, addition of edible lime, molding, and boiling.
The made “Konnyaku” can be taken home as a souvenir.
There is also a lecture about Konnyaku.
Shimonita official support song「Konnyaku Paradice !
- Konnyaku Making Experience Dojo
390 Shimonita, Kanra District, Gunma 370-2601
It may be changed to the Disaster Prevention Exchange Station in "Michi no Eki Shimonita".
- Excluding New Year holidays
- 800 yen per person
Payment method: Local payment, cash only
- Required Time
- Easy course (about 60 minutes): Start from kneading the powder already dissolved in water.
Basic Course (about 90 minutes): Start by dissolving konjac powder in water.
- 10 to 120 people (more than 120 people, please consult with us)
- What to bring
- For school groups
Apron □Triangle cloth □Jacket (or slippers) □Hand towel
- About grouping
There will be no more than 5 to 8 people per table.
Please let us know in advance how you would like to organize your group.
Please contact us at least 3 days in advance.
Specific ingredients: None
Ingredients used: konnyaku potato powder, lime
Please contact us at least 10 days in advance by phone (0274-67-7500).
Please contact us as soon as possible for the convenience of the venue.
About the change of the number of people and the final confirmation of the number of people
Please contact us at least 3 days in advance by phone (0274-67-7500).
please fill out the application form 7 days before the desired date and apply by email or fax.
For details, please contact the Tourism Association when applying for the making experience.
*If the number of people, time change after application, please notify us by fax.
*Please be careful not to make any mistakes, as the preparation will be made on the day based on the details entered in the application form.
- 390-1 Shimonita, Shimanita Town, Gunma Prefecture
- Opening hour
- 9:00 - 16:00 (Closed on Wednesdays)
- 0274-67-7500 (Shimonita Tourism Association)
- 0274-67-7501 (Shimonita Tourism Association)
- Mail Address
Experience and guidance *Please be sure to read.
One table will be experienced by 5 to 8 people. Please contact us in advance for group formation. * It would be helpful if you could contact us at least 3 days in advance.
Specific raw material: None
Materials used: Konnyaku powder, lime
Please call us at least 10 days in advance. (0274-67-7500)
*Please contact us as soon as possible due to the circumstances of the venue.
Changing the number of people and finalizing the number of people
Please contact us by phone (0274-67-7500) at least 3 days in advance.
After the experience, we will collect the money.
(Please pay on the day. ※We will prepare a receipt)
Items to prepare on the day
*For school groups
□ Apron □ Triangle cloth □ Shoes (or slippers) □ Hand towel
About access to the Konnyaku Making Experience Dojo
Address: 390-1 Shimonita, Shimanita Town, Gunma Prefecture
(* Set your car navigation system to the Shimonita Chamber of Commerce and Industry (0274-82-3206), you can easily find the Dojo.)
Parking Free. (Large bus available)
Contact information on the day
Shimonita Town Tourism Association (09:00-16:00) ℡: 0274-67-7500
*Please contact us if your arrival time (30 minutes or more) is delayed.
You can enjoy the Shimonita local cuisine with a konjac making experience.
Katsudon is a bowl of rice topped with slices of deep-fried pork.
Especially Shimonita katsudon is different from others, it is a refreshing dish of fried cutlet dipped in a soy sauce.
Very traditional menu that continues from the late Taisho Era.
Please check if you have allergies!!
Specific raw materials
Flour, eggs, milk
Equivalent to specified raw materials
Raw material name
Eggs, rice (domestic), pork (Gunma), soy sauce, mirin, sugar, bonito soup, seasonings (amino acids, etc.), flour, edible oil and fat, glucose, yeast, salt, ph preparation, emulsifier, annatto pigment, yeast Food, vitamin C
Sakura pickled radish
Radish (domestic), pickled raw materials (brewed vinegar, salt, amino acid solution, alcohol), seasonings (amino acids, etc.), preservatives (sorbic acid K), sweeteners (stevia), fragrances, colorings (red 106), ( Some of the raw materials contain soybeans), konjac black, konjac flour (Gunma Prefecture), seaweed powder, calcium hydroxide (coagulant for konjac)
Taisho Kintoki beans, sugar, reduced starch syrup, soy sauce, salt, calcium lactate
(Eggs, wheat and soybeans are included in some of the seasonings)