Ishibashiya (konjac store)


The crunchy texture and rich flavor. That’s the feature of konjac which has been passed down at Ishibashiya founded in 1877 (Meiji 10). At Ishibashiya, konjac was made by a classic method called Bata-neri which is rarely used today.
As a matter of fact, due to labor shortage, automatic machines were brought in and most of the konjac producing processes were handled by machines for a period of time. “I hated to be said, “Your konjac used to be delicious.””, says the fourth owner, Mr. Wataru Ishibashi. One day, he visited a major konjac manufacture which sticks to producing konjac by hand and keenly realized the importance of making it by hand. With a strong will to produce konjac only by hand, he discarded all the machines.
After that, in order to let people know the flavor of hand-made konjac, he had visited stores without appointment and sold konjac. Now, Ishibashiya’s konjac is not only sold at department and high-grade grocery stores throughout Japan but also exported to overseas as a healthy, calorie-free food. By American buyers, he is honorably called as Mr. Konjac!

Basic Information

Address (Japanese) 837-0902 福岡県大牟田市大字上内529
Address 529 Kamiuchi, Omuta City
Telephone Number 0944-58-6683(石橋屋)
Contact Ishibashiya
Fax Number 0944-58-7930
Open Please inquire for tour in advance.
Price Authentic Hand-made Konjac: 230 yen
Sashimi Konjac: 220 yen

*No sales at the factory / Please purchase the products at Michi-no-Eki Omuta Hana Plus Kan Roadside Station.
Access A 7 minute drive from the Nankan Interchange off the Kyushu Expressway

*Information on facilities is subject to change. Please check each official website for the latest information.


Chikugo Area
Specialties & Souvenirs

Neighborhood Sightseeing spots Neighborhood Sightseeing spots

People who viewed this page also viewed these pages. People who viewed this page also viewed these pages.

We use cookies on this site to enhance your experience. By continuing to browse, you agree to our use of cookies. See our Cookie Policy for more information.