"Kyoraya" is a log house located along a mountain path near the town of Onan. Here, you can take part in a konnyaku-making experience. First, the rice straw is burned and then soaked in water to extract the limewater. Konnyaku potatoes, grown over the course of three years, are placed in a food processor and blended with limewater, before being placed in a mold. The konnyaku is left overnight and then boiled before serving. Making konnyaku takes a long time, but with a few adjustments to the process, you can produce konnyaku in just three hours. Traditional konnyakyu, made using natural ingredients, is best enjoyed raw and thinly sliced.