• One slice konjac
• Dengaku miso (soybean paste) … desired amount

1. Cut konjac into bite-size pieces and skewer. Make a shallow diagonal slit on one side. Boil konjac in hot water for 3 minutes and drain.
2. Arrange konjac on a plate and pour Dengaku miso over the konjac. (Adjust the amount of miso to taste.)

Ichikyu’s original Dengaku miso is made from a base of astringent Akadashi miso.

Dengaku miso is a seasoning that goes well with a variety of foods such as tofu, vegetables, and konjac.

Try it as seasoning with grilled eggplant, oden, tofu, or konjac.