Omihachiman Aka Konnyaku
Aka konnyaku is Omihachiman konnyaku colored vivid red-brown with food-grade ferric oxide. The color does not come from chili, so the plain product is not spicy.
At a glance
| Name | Omihachiman Aka Konnyaku (Aka Konnyaku) |
|---|---|
| Prefecture | Shiga |
| Region | Kansai |
| Type | Red konnyaku colored with food-grade iron oxide |
What is it?
Aka konnyaku is Omihachiman konnyaku colored vivid red-brown with food-grade ferric oxide. The color does not come from chili, so the plain product is not spicy.
History and local context
Stories connect the color with Oda Nobunaga, merchants seeking visual impact, or red paper at the Sagicho festival. Official tourism information treats these as theories, not a proven command by Nobunaga.
How to enjoy it
Parboil unseasoned slabs as directed, score or tear them so simmering broth penetrates, and cut the springy konnyaku small for diners at choking risk.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Omihachiman Aka Konnyaku from?
It is associated with Shiga, in the Kansai region of Japan.
What kind of food is Omihachiman Aka Konnyaku?
This guide classifies it as red konnyaku colored with food-grade iron oxide. See the overview for its defining ingredients and texture.
Can I order Omihachiman Aka Konnyaku online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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