Gunma produces roughly 90% of Japan’s konjac (konnyaku), a low-calorie, high-fibre food made from the corm of the konjac plant, which thrives in the prefecture’s well-drained volcanic soil and cool climate. The gelatinous, jelly-textured food appears across Japanese cuisine in countless forms — firm grey blocks used in oden and simmered dishes, thread-like shirataki noodles, and even novelty sweets — and Gunma’s dedicated konnyaku shops and the themed Konnyaku Park near Fujioka let visitors sample the full range for free.
🗓️ At a Glance
| Location | Various towns across Gunma |
| Hours | Shop hours vary; Konnyaku Park ~9:00–17:00 |
| Admission | Free (Konnyaku Park); shop purchases vary |
| Time needed | 1–1.5 hours |
| Best time | Year-round |
What to Try
- Classic konnyaku blocks simmered in oden or stews.
- Thread-like shirataki noodles made from konjac.
- Novelty konnyaku sweets and desserts.
- Free tastings at the themed Konnyaku Park.
Combine Your Visit
- Combine with Tomioka Silk Mill sightseeing nearby.
- Pair with Gunma Wagyu & Yakiniku for a full food day.
- Read our Gunma overview .
Getting There
- By car: Konnyaku Park and specialist shops are best reached by car.
- By train + taxi: JR to a local station, then taxi to specific locations.
Tips
Konnyaku’s texture — firm, slightly rubbery and almost flavourless on its own — takes some visitors by surprise; it’s prized more for absorbing surrounding flavours and its low-calorie, high-fibre properties than for taste alone. The Konnyaku Park offers a fun, free way to sample many preparations without committing to a full meal.
