In modern times, konnyaku is a common and affordable food ingredient available in supermarkets, but in the past, it was customary for households in mountainous areas like the Tachibana region of Yame City to make konnyaku from scratch. The traditional method involved boiling and mashing konnyaku yam, mixing it with lye extracted from wood ash, and then heating it to solidify. Although wood ash is no longer used, there are experiences available where participants can learn how to make safe, handmade konnyaku under the guidance of local mothers.