The name of the company is a tribute to the place where ISHII lived and found the mukago konnyaku. Tretes is the name of a mountainous area located in the East part of Java Island.
The founder of Tertes (founded in 1995), Ms. Tomoko NAKAGAWA, also the mayor of Takarazuka city (in Hyogo prefecture) was so impressed by ISHII’s philosophy (“No more war, no more competition.
I’d like to export a brand new product to Japan without disturbing the Japanese industry”) that she decided to import his products. Nowadays, Tretes works as a Fair Trade brand specialized in not only dried konjac but also other organic products.
The birth of dried Konjac (konnyaku) Dried Konjac was first produced by Ishii Seiji in the hope that it would help in building a bridge between Japan and Indonesia. During World War II, the soldier ISHII was captured and kept as prisoner of war in Indonesia.
After the capitulation of Japan, he decided to stay and developed by himself a new recipe of dried konjac as he thought it would help Indonesian to become more economically independent while satisfying Japanese people appetite. This product is made from “mukago konnyaku” (Amorphophallus oncophyllus), a plant considered as a weed in Indonesia but very valuable in Japan as a raw ingredient as it cannot be grown there. After many trials, Seiji ISHII finally found the perfect recipe.
Dried Konjac There are two types of product; one is a noodle type and the other is a grain type. They both have a unique texture and easily absorb other flavors. They are produced using no pesticide or additives to satisfy diet and health-conscious people.
1. Noodle type
This form is extremely versatile and convenient. You can use them easily after boiling for a few minutes. It has no odor and absorbs of other ingredients. Therefore it can be used not only for standard Japanese dishes such as Oden, Niku-jaga and Sukiyaki, but also for Italian, Chinese, and ethnic cooking.
2. Grain type
Excellent as a healthy, tasty alternative to rice, or mixed and cooked with regular rice. By comparison the dried konjac grain is 25% lower in calories, 9 times higher in calcium, and 5 times higher in fibre. Moreover, the texture will not change even if frozen.