Konjac (or konnyaku) has been around for a long time as part of home cooked food in Japan.
While many Japanese foods have been introduced to the western countries and some of them have become quite popular, konjac is not well accepted.
Terry now eats a lot of Japanese food but he does not care for konjac, mostly because of its unique texture.
I grew up with konjac, and even though it was never on my favorite food list, I do get craving for it once in a while.
You don’t find konjac at Japanese restaurants, but fortunately it’s often found at many Asian grocery stores.
This is konjac cooked in dark sweet miso sauce and served on white rice.
You can use any type of miso, but I personally likes dark (or red) miso for this dish.
I’m from the Nagoya area, where very dark miso, called Haccho-Miso, is widely used for cooking.
I used regular dark (red) miso I found at the local Asian grocery store, but I just found out there are some sellers who sell Haccho-Miso at Amazon, so I might try to get some.
