Yamagata Prefecture has the highest consumption of konjac in Japan! Is boiled konjac the most popular recipe?

You can almost always find konnyaku balls on skewers for sale in any tourist spot in Yamagata Prefecture!

Usually, there are three to four balls of konnyaku on each skewer.
The low price of a skewer at 100 to 150 yen and the aroma of soy sauce will have you coming back for more.

It is no exaggeration to say that boiled tama-konnyaku is a reasonably priced, delicious and popular soul food of Yamagata

We will introduce the appeal of tama konnyaku, which you can always find at festivals

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Do people from Yamagata Prefecture like konjac?

Konjac is also popular as a food that is useful for dieting.

There are snacks made using konjac flour, but in Yamagata, tama konjac is especially popular, to the point that it is said, "Is there anyone in the prefecture who hasn't tried it?"

The most popular dish is tama konnyaku, not the triangular or square konnyaku found in oden and other dishes, and tama konnyaku is an inseparable part of tourist spots and festivals.

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In the Kaminoyama area of ​​Yamagata Prefecture, a konjac specialty restaurant called Konnyaku Bansho , where you can enjoy a variety of creative konjac dishes, including boiled balls of konjac.

There are many items that you would never guess are made from konjac, and the shop is bustling with customers on holidays.

Konnyaku Guardhouse <Information>

• Name: Narashita-juku Tanno Konnyaku (Konnyaku Guardhouse)
• Address: 608-1 Suwamae, Minazawa, Kaminoyama City, Yamagata Prefecture, 999-3225
• Phone number: 023-674-2351
• Official URL: https://tannokonnyaku.co.jp/

Google Map

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Why round konjac?

One theory is that it originated when, during a time when rice was scarce, people would roll konjac into balls and skewer them to eat as a substitute for dumplings, in order to save on ingredients

Instead of rice dumplings, they used ball konnyaku...it's like a horse out of a gourd that this desperate measure has now surpassed the original rice dumplings to become a favorite with everyone.

It's not a time-consuming process to make; just boil a large amount in a large pot and place 3-4 pieces on skewers (disposable chopsticks) so that you can eat them easily in between farm work without having to wash your hands.What's more, it's still delicious even when cold, which is probably why it became popular in this form

Since it doesn't require any dishes and can be eaten without sitting down, it has spread to tourist areas and is now known nationwide as a popular local dish

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Is konjac nutritious?

To cut to the chase...yes, there is.

Konjac contains calcium

It is said to have a detoxifying effect, and people have long enjoyed eating konjac as a way to cleanse the body of unnecessary toxins

the mannan contained in konjac is said to be one of the most effective dietary fibers at preventing and eliminating the production of harmful substances.

You may have heard something like "Mannan ○○○~♪" in some product advertisements

This is especially good news for those who suffer from constipation. Konjac cleanses the intestines and stimulates bowel movements, making it the perfect food for this purpose

Furthermore, konjac yam ceramides , so it is likely to help prevent dry skin!

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Yamagata is the No. 1 consumer of konjac! But does it also produce it?

Unfortunately, Gunma Prefecture is the top producer, with Yamagata Prefecture in sixth place (as of 2019).

Although production volume did not make it into the top five, the reason why consumption is number one in the country seems to be due to the love for Tamakon.

Of course, it is also grown in Yamagata Prefecture, but because it is a snowy region, it is probably quite difficult to increase production

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Tamakonni (boiled egg stew) that can be made at home

Boiled tama-konnyaku is sold not only at tourist spots within the prefecture but also at day spas and other places, but it is actually also commonly made in individual households

Tamakonni recipe

What you need

• ball konjac
• Dried squid (shoe legs only)
• soy sauce
• Mirin or sake

How to make

1. Put the konnyaku balls into an empty pot and dry-fry them. By putting the konnyaku in an empty pot, excess water can be removed, making it easier for the soy sauce to soak in
2. Once the konjac is dry-fried, add soy sauce and mirin (sake) so that the konjac is submerged. Add the dried squid and simmer
3. Once boiling, reduce heat to low and when the konjac has soaked in the color of soy sauce, it is ready to eat

It tastes even better if you add mustard

Of course it's great piping hot, but it's also delicious served cold in the summer, and you can easily eat it all up even when you don't have much of an appetite

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summary

A delicious and easy konjac recipe that could even be considered a "health food."

For the people of Yamagata, which has the highest konnyaku consumption in Japan, boiled ball konnyaku is so beloved that it could be called soul food. Nowadays, it seems to have become a popular item to order online or as a souvenir from Yamagata

We recommend boiled ball konjac, which can be eaten as a snack, as it helps cleanse the stomach, gives you a feeling of satisfaction after eating, and may also be useful for dieting

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