The chefs of Otowasan Kannonji Temple teach us how to make konnyaku using fresh yam. First, peel yam and puree in blender with water. Then, simmer and stir for about 10 minutes before adding coagulant. Spread in a container and let sit for about 20 minutes. Cut into blocks, then simmer in boiling water for 30 minutes, and this delicious treat is ready to be served. Enjoy it alongside some of the nuns' own yuzu miso!