Okamasako Courses

Okamasako is a Japanese dish that consists of dried, pressed strips of konjac root (an edible and medicinal root vegetable also known as konjac yam or devil’s tongue) in a clear dashi broth. The name of the dish combines the words for “konjac” and “soup”, though the dish may also sometimes be made with cubes of rehydrated konjac instead. In Japan, okamasako is popular not only as a home-style meal, but also as an accompaniment for sake or other alcoholic beverages. Okamasako can be cooked in a variety of ways. It is typically cooked with shiitake mushrooms, daikon radish, kombu (kelp), and an herb such as sansho pepper or myoga (Japanese ginger). The konjac absorbs the flavors of the other ingredients and the soup can be finished with a splash of mirin and soy sauce. The dashi broth may also be thickened with katakuriko (potato starch slurry). Okamasako is a light, flavorful, and nutritious soup. It is rich in dietary fiber, vitamins, and minerals and can be served as a side dish or even part of the main meal. The dish is also believed to have digestive and detoxifying properties. Other variations of the soup may include different vegetables or tofu.