[Yamagata Prefecture] Konnyaku consumption ranks first in the nation! Is the popular recipe tamakon?

  • ikoke
  • Last updated: 2023.06.6

Must visit tourist spots in Yamagata Prefecture! So much so that they sell tama konnyaku on skewers.

Usually, there are 3 to 4 pieces of konnyaku on each skewer.
The low price of 100 yen to 150 yen per skewer and the scent of soy sauce will make you fall in love with it, and you won't be able to resist buying it.

Such boiled egg konnyaku isReasonable, delicious and popular Yamagata soul foodIt's no exaggeration to say that.

We would like to introduce you to the charm of Tama Konnyaku, which you can always see at festivals.

Do Yamagata Prefecture residents like konnyaku?

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Konnyaku is also a popular ingredient for dieting.
There are some snacks made using konnyaku flour, but in Yamagata, tama konnyaku is especially popular, and it is said that there is no one who has not tried it.

is extremely popular , rather than the triangular or square konnyaku that is found in oden and other

Tama konnyaku stew is indispensable for tourist spots and festivals.relationship。

Tama konnyaku, which is very popular among children and adults alike, is like the soul food of Yamagata Prefecture.

In the Kaminoyama district of Yamagata Prefecture,Konnyaku cuisine specialty store “Konnyaku Bansho”There are a lot of things that have been devised such as konjac stew that you would never guess are made with konnyaku, and it is very crowded on holidays.

Why round konnyaku?

According to one theory,It originated in an era when rice was scarce, and in order to save on ingredients, konjac was rolled up to look like a dango and eaten on a skewer.It seems that it is.

It seems like a ``pawn from a gourd'' that a last-ditch plan to replace hanami dango with tama konjac has now surpassed the original dango and gained a position that is loved by everyone.

It doesn't take much time to make, and if you boil a lot in a large pot and put 3 to 4 pieces on skewers, you can easily eat it in between farm tasks without having to wash your hands, and it's delicious even when it's cold. It seems that it has settled into this form.

Because you don't need any utensils and you don't even have to sit down to eat it, it has spread to tourist destinations and has become known as a popular local dish throughout the country.

Is konnyaku nutritious?

In conclusion,there is.

Konjac contains calcium, which helps prevent osteoarthritis.

Moreover, it also has detoxifying properties.
Due to its detoxifying effect, konjac is said to be a ``stomach cleanser'' , and konnyaku has long been loved as a way to cleanse the body of unnecessary substances.

Among dietary fibers, mannan contained in konjac is expected to be highly effective in preventing and eliminating harmful substances.It is.

You may also hear it in some product advertisements, such as mannan○○○～♪.

This is especially good news for those who suffer from constipation.
Konnyaku is the perfect food that cleans the intestines and stimulates them to defecate quickly.I can say that.

Furthermore,Konnyaku potatoes also contain a lot of ceramides, which prevents skin dryness.Looks like we can expect that too!

Is production the No. 1 consumer?

unfortunatelyIn terms of production volume, Gunma prefecture is at the top and Yamagata prefecture is at 6th place.It seems that it is. (as of 2019)

Although it didn't make it into the top five in terms of production volume, it seems that the reason why it ranks No. 1 in the country in terms of consumption is because of its love for jade cones.

Of course, it is also cultivated within Yamagata Prefecture, but since it is an area with deep snow, it may be difficult to increase production.

Tamakon stew that you can make at home

Tama konnyaku stew is sold not only at tourist spots in the prefecture but also at day-trip hot springs, but it is also often made at home.

Boiled tamacon recipe

<Things to prepare>

  • Tama konnyaku
  • Surume (lower legs only)
  • soy sauce
  • mirin or sake

<How to make>

１．Put the tama konnyaku in an empty pot and dry roast it. By emptying it, you can remove excess water and make it easier for the soy sauce to soak in.

２．Once the dry roasting is complete, add soy sauce and mirin (sake) so that the konjac is submerged. Add dried squid and boil together.

３．Once it boils, turn the heat down to low, and when the konnyaku is well stained with the color of soy sauce, it's ready to eat.

Adding mustard makes it even more delicious.

Of course you can eat it piping hot, but it's also delicious eaten cold in the summer, and you can eat it in one go even when you don't have an appetite.

summary

A delicious and easy konjac recipe that can be called a "health food".

For the people of Yamagata Prefecture, which ranks No. 1 in consumption of konnyaku in Japan, boiled tama konnyaku is so popular that it can be called soul food.

Nowadays, it seems to be a popular item to order or as a souvenir from Yamagata.

We recommend konjac stew, which helps cleanse your stomach, makes you feel satisfied after eating, and can be eaten as a snack.

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