local cuisine

Yamagata Prefecture has the highest consumption of konjac in the country! A popular recipe is Tama?

  • 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.

It is no exaggeration to say that tama konjac stew is a popular Yamagata soul food

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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Konjac is also a favorite ingredient that is useful for dieting.
There are also snacks made using konjac flour, but in Yamagata, Tama konjac popular, and it is said that no one has ever tried it.

The konjac cut into triangles and squares in oden and other foods are extremely popular, not konjac cut into triangles or squares. Tatama konjac boiled in tourist spots and festivals is inseparable .

In the Kamiyama area of ​​Yamagata Prefecture, a konnyaku specialty restaurant called "Konnyaku Bansho" , which has many things that you wouldn't expect to find are made with konnyaku with various ingenuity, including stewed tuna konnyaku, making it very busy on holidays.

Konjac Store <Information>

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

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Why round konnyaku?

According to one theory, in an era when rice was rare, it started when konjac was rolled up like dumplings and skewers were ate them by eating them in order to keep the ingredients down instead of dumplings.

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?

To put it simply, there is.

Since konjac contains calcium

It is said to have detoxification properties, and has long been a favorite for eating konjac to clean things that are unnecessary for the body.

"mannan" contained in konjac is said to be highly effective in preventing and eliminating the production of harmful substances among dietary fiber.

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

This is especially good news for those suffering from constipation. Konjac cleans the intestines, and by stimulating it, it is the perfect food that will help you to defecate.

Furthermore, konjac potatoes "ceramide ," so it can be expected to prevent dry skin!

Is production the No. 1 consumer?

Unfortunately, Gunma Prefecture is the top production volume and Yamagata Prefecture is the sixth. (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 Yamagata residents, the largest consumer of konjac in the country, fried tuna konjac is so popular that it can be called a soul food. Nowadays, it seems to be a great 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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