Through the Kitchen Window — Season 1, Episode 8: Shimi-konnyaku, Ibaraki

Episode synopsis

Shimi-konnyaku is a unique, naturally freeze-dried Japanese food, that would be able to be kept for 50 years. It was developed as a form of preserved food in early Japan. Toshi Nakajima, 89 years old, has been making this local specialty for 36 years. In the heyday, there were more than 50 producers in Hitachi-Ota, Ibaraki Prefecture, but it has been produced less and less because of the difficult work and harsh climate in winter. Toshi said, "Someone must keep local traditions." For him, Shimi-konnyaku is not only an ingredient, but also it's full of memories of his hometown and family. Visit the family life and the scenery created by Shimi-konnyaku in a quiet village in the mountains.

About Through the Kitchen Window

These short documentaries take an intimate look at the lifestyles and culinary passions of people across Japan. Their stories are sure to warm the heart and whet the appetite.

More episodes from Season 1

• E1Tama Hiyama: Chirashi Zushi Home-party Sushi
• E2Akemi and Satsuki: Shojin Ryori, Buddhist Cuisine
• E3Akio Okamura: Sardines Pickled in Rice Bran
• E4Sayaka Mori: Seaweed Maki Roll
• E5Misao Kuwata: Mochi Rice Cakes Wrapped in Bamboo Leaves
• E6Jiyu Gakuen: Salmon Chirashi Zushi
• E7Harie, Shiga: A Town Living with Water
• E9Hayama: Bringing Seafood Back
• E10Iga: Creating New Out of Old
• E11For the Love of Akigawa's Sweetfish
• E12First Bites, Big Smiles
• E13The Wasabi Brothers: Finding the Spice of Life