Name: Why This Japanese Farmer Plays Music for His Konnyaku Potatoes
Uploaded: 2025-07-20T17:02:02.000Z
Duration: 4 min 4 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Modal verbs - B1

This firm tasteless jelly may not look like much, but it's got zero calories and it takes years to make.

Adverbs of degree

Called konyaku, it's created from the root of a special plant, and has been made nearly the same way for thousands of years.

And this fourth-generation farmer adds one special ingredient.

Konyaku is used to enhance a number of dishes.

My favorite way to eat konyaku is to dip the konyaku in the dashi and deep-fry it.

The creation of this zero-calorie treat starts with the growing and cultivation of the main ingredient, konjak, better known as the konyaku potato, despite not even being a potato at all.

These delicate roots spend the winters in storage to protect them from the elements.

I don't know if anything has changed since I started growing konyaku.

I don't know what it's like to look at it, but the plants are still alive, so I want them to feel at home.

The roots are replanted in the spring, harvested again in the fall, and restored before being planted once more.

It can take up to three years of growth until the plants are ready to be processed.

They are washed, peeled, cut, mixed with water, and kneaded before being poured into a square dish to set.