• Ingredients: Konja (made in Japan), boiled radish, cancer doki (including soybeans and yamo), grilled rice (including eggs), white soup (salt, soy sauce (including wheat), sugar, etc.), carousel, oshi/processed starch, alcohol, seasoning (amino acids, etc.), calcium hydroxide (coagulating for konjaki). agent), antioxidant (Yamato extract), coagulant for tofu • (Hirozu (Ganmodoki) In Kanzawa, it is known as Hirozu. The crushed bean rich has been added to the ginseng and the texture is fluffy with Japanese potatoes • (Karumau) The wheels are shaped like wheels that have been used in Kanzawa since ancient times. A popular item among Kansawa oden, the fluffy texture is rich in oden soup • (White konjaku) Kanzawa's favorite white konnika with an elegant taste. It has a low scent and does not interfere with brew or other ingredients, and has a presence. It also includes a radish with soup, and a classic chiku